Winter Squash Flan


This recipe sounds like the perfect brunch dish. Serves 6.

3 c squash puree
1 tsp salt
2 1/2 c milk
1/4 c flour
1/3 c cornmeal
2 Tbsp butter
5 eggs, beaten
2 Tbsp maple syrup
1/4 tsp nutmeg
1/2 tsp cinnamon
1 medium onion, cut into medium thick slices
1/2 tsp ginger
1/4 c toasted nuts
2 oz crumbled cheese, blue, cheddar, as you like

Preheat oven 400.

Saute onion slices in butter with ginger and a dash of salt. Cook gently until nicely caramelized.

Meanwhile, heat milk in a medium sauce pan, whisk in the flour and cornmeal and 1 Tbsp butter. Continue stirring until thickened. Remove from heat. Cool a bit, then gradually whisk in the eggs. Stir in the squash, maple, 1/2 tsp salt, nutmeg and cinnamon. Whisk together until silky smooth with no lumps, or process with a stick blender or food processor.

Butter a large, shallow baking dish. Gently stir the cheese and nuts into the squash mixture. Pour into the baking dish and scatter the onions on top.

Bake 10 minutes at 400, then lower heat to 350 and bake another 40-45 minutes, until golden and slightly puffed. Serve warm or hot.

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