Hubbard Squash Flan

This unique Hubbard Squash Flan offers a sophisticated twist on traditional custards, blending the earthy sweetness of winter squash with the sharp tang of Roquefort cheese. The base is a silky semolina and cornmeal custard enriched with eggs and milk, providing a tender, pudding-like texture. Caramelized onions add a deep, savory complexity that balances the sweetness of the squash and molasses. Topped with crunchy walnuts and served warm, this dish is an elegant yet comforting side or vegetarian main course. It pairs beautifully with a spicy chipotle sauce, making it perfect for autumn gatherings or special dinner parties where you want to impress with unexpected flavor combinations.

Cooking Method: Baking, Roasting, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 437

Dietary: Vegetarian

Description

This unique Hubbard Squash Flan offers a sophisticated twist on traditional custards, blending the earthy sweetness of winter squash with the sharp tang of Roquefort cheese. The base is a silky semolina and cornmeal custard enriched with eggs and milk, providing a tender, pudding-like texture. Caramelized onions add a deep, savory complexity that balances the sweetness of the squash and molasses. Topped with crunchy walnuts and served warm, this dish is an elegant yet comforting side or vegetarian main course. It pairs beautifully with a spicy chipotle sauce, making it perfect for autumn gatherings or special dinner parties where you want to impress with unexpected flavor combinations.

Directions

1
Preheat the oven to 400 degrees F (200 degrees C).
2
If using raw squash, peel, seed, and cut into chunks. Simmer in a covered pot with 1 inch of water and a pinch of salt until tender, then drain and mash or puree until smooth. Alternatively, roast squash halves cut-side down until tender, scoop out flesh, and puree.
3
In a medium saucepan, heat the milk over medium heat. Whisk in the semolina, cornmeal, and 2 teaspoons of butter.
4
Continue stirring constantly with a whisk or wooden spoon until the mixture thickens significantly. Remove from heat and let cool for 5 minutes.
5
Gradually whisk the beaten eggs into the cooled semolina mixture, a little at a time, to prevent scrambling.
6
Stir in the squash puree, molasses, 1/2 teaspoon of salt, nutmeg, and cinnamon. Blend until the mixture is silky smooth and free of lumps. Taste and adjust salt if necessary.
7
While the custard base cools, peel and quarter the onion, then slice it thickly.
8
In a skillet, sauté the onion slices in 1 tablespoon of butter with the ground ginger and a dash of salt. Cook over medium heat until the onions begin to color, then lower the heat and cook slowly until evenly caramelized.
9
Gently fold the walnut pieces and crumbled Roquefort cheese into the squash custard mixture. Be careful not to overmix; the cheese should remain in distinct lumps.
10
Pour the custard mixture into a large, shallow buttered baking dish. Scatter the caramelized onions evenly over the top.
11
Bake at 400 degrees F (204 degrees C) for 10 minutes.
12
Reduce oven temperature to 350 degrees F (177 degrees C) and continue baking for 40 to 45 minutes, or until the flan is set and lightly golden.
13
Serve warm, optionally with chipotle sauce on the side.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 437kcal

% Daily Value *
Total Fat 17.8g28%
Saturated Fat 5.4g27%
Cholesterol 16.9mg6%
Sodium 4986mg208%
Total Carbohydrate 43.7g15%
Dietary Fiber 5.2g21%
Sugars 20.6g
Protein 11.0g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: hubbard squash, flan, roquefort, custard, semolina, cornmeal, caramelized onions, walnuts, molasses, vegetarian, fall recipe, autumn, baking, ginger, nutmeg, cinnamon

Read it online: https://www.chefs-mate.com/recipe/hubbard-squash-flan/