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.