Best 2 Butternut Squash Flan Recipes

Butternut squash flan is a delicious and versatile dish that can be served as an appetizer, main course, or even dessert. With its creamy texture, sweet flavor, and beautiful presentation, it's sure to impress your guests. Whether you're looking for a quick and easy weeknight meal or a show-stopping dish for a special occasion, this butternut squash flan recipe is the perfect choice.

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BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE

Butternut Squash Creme Flan With Caramel Sauce image

Flan also known as creme caramel outside of South American countries and the United States, is a custard-based dessert topped with a layer of caramel. Flan originated in Europe and later became very popular in Central and South America. This version of cre'me caramel, retains the custard's lightness, but adds the rich flavor of winter squash for a unique fall or winter desert. It can be served without the carmel sauce or can be made as a pie, by preparing a 9" pie crust (partially baked), then add custard and bake at 450 degrees for 10 min., then lower heat to 325 degrees for 30 min. or until knife comes clean.

Provided by BakinBaby

Categories Pie

Time 1h5m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup sugar
1/4 cup water
1 1/2 cups butternut squash (cooked and mashed)
3 eggs
3 egg yolks
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 cup milk
1 cup whipping cream

Steps:

Bring 1/2 cup sugar & 1/4 cup water to a boil, swirling until it turn a rich tea bown.
Pour browned sugar mixture into 1 quart casserole or individual molds.
Puree the mashed squash, using a blender,.
Beat eggs & yolks then beat in to brownsugar, salt,spices & squash.
Bring milk & cream to a boil and add in a stream, very slowly to egg-squash mix. Beating all the time.
Pour mixtgure into the carmel-lined mold and place in a deep large pan.pour boiling water halfway to pan sides,bake 50 minute ( or until skewere comes out clean),in a preheated 325 degree oven.
Remove mold from water and chill for 3 hours.
To unmold; run a knife around the ege and dip bottom of mold in hot water, turn molds upside down on serving plate.

Nutrition Facts : Calories 161, Fat 10.3, SaturatedFat 5.8, Cholesterol 118, Sodium 135.6, Carbohydrate 14.5, Fiber 0.4, Sugar 11, Protein 3.4

BUTTERNUT SQUASH FLAN

Butternut Squash Flan image

Provided by Jesus Gonzalez

Categories Milk/Cream Food Processor Dairy Egg Vegetable Dessert Bake Roast Vegetarian Butternut Squash Healthy Maple Syrup Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly

Yield Makes 18 spa servings or 9 standard servings

Number Of Ingredients 11

Ingredients

1 small butternut squash (about 1 1/2 pounds), halved length-wise and seeded
1 1/2 cups whole milk
4 large egg whites
2 large eggs
1/4 cup maple syrup
3 tablespoons pure vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Garnish: fresh berries, kiwi or orange slices, and mint sprigs (optional)

Steps:

Preheat oven to 350° F. Line large-rimmed baking sheet with parchment paper or nonstick liner.
Place squash cut-side down on baking sheet and roast until completely tender when pierced with knife, 40 to 50 minutes. When cool enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into food processor. (Reserve remainder for another use.)
Scrape squash flesh from its skin, place 1 1/2 cups in food processor, and set aside.
In double boiler or metal bowl, pour warm milk over pan of simmering water until until steaming, add to squash in processor and purée until very smooth, 1 to 3 minutes. Add egg whites, eggs, maple syrup, vanilla, ginger, cinnamon, nutmeg, cloves and process until smooth, about 30 seconds to 1 minute.
Divide batter evenly among 18 (3-ounce) or 9 (5-ounce) ramekins or custard cups. Place ramekins in large roasting pan and add enough hot water to pan to come halfway up sides of ramekins. Cover entire pan with foil and bake until flans are set in the middle, 22 to 25 minutes for 3-ounce ramekins or 32 to 35 minutes for 5-ounce ramekins.
Transfer roasting pan to cooling rack and let flans rest in water, uncovered, until room temperature, then remove ramekins from water and refrigerate until thoroughly chilled, about 3 hours.
Serve flans in ramekins, or slide flexible knife around side of each ramekin, pulling up slightly from bottom to break seal, then cover with dessert plate and invert to unmold. Garnish with fruit and mint sprigs and serve.

Tips:

Choose the right squash: For the best flavor and texture, use a medium-sized butternut squash that is firm and heavy for its size.
Roast the squash properly: Roasting the squash brings out its natural sweetness and caramelizes the edges. Make sure to roast the squash until it is tender and slightly browned.
Use a good quality stock: The stock you use will make a big difference in the flavor of the flan. Use a homemade stock if you can, or a good quality store-bought stock.
Don't overcook the flan: The flan is done when it is just set in the center. Overcooking will make the flan rubbery.
Chill the flan before serving: Chilling the flan allows it to set properly and develop its flavor. Chill the flan for at least 4 hours, or overnight.

Conclusion:

Butternut squash flan is a delicious and elegant dish that is perfect for any occasion. With its creamy texture, rich flavor, and beautiful presentation, this flan is sure to impress your guests. So next time you're looking for a special dessert, give this butternut squash flan a try. You won't be disappointed!