Environmental Issues: Health

Eat Local

Recipe of the Month

Butternut Squash Flan

(Scott Pampuch, Corner Table, Minneapolis)

  • 1 large butternut squash, peeled, medium dice
  • 1 shallot, chopped
  • 3 cloves garlic
  • 2 cups Heavy cream
  • 3 eggs, whipped
  • White pepper + salt to taste
  • Two sprigs of thyme

Put squash, garlic, thyme and shallot into a saucepan, and just barely cover with heavy cream.

Poach over medium heat for about 20 minutes or until squash is soft.

Transfer all ingredients to a blender and pass everything through a fine mesh strainer.

Add eggs and season to taste with salt and white pepper.

Fill ramekins with flan mix. Place ramekins into a deeper vessel (like a hotel pan or some other form of high-edged baking dish), pour hot water up to about half-way up the sides of your flans, wrap tightly in foil and cook in a 425 degree oven for about 20-25 minutes.

Garnish with mixed greens, lemon vinaigrette, and golden raisins.

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