Butternut Squash Flan with Parmesan Sage Sauce

From the kitchen of Carly

Roasted butternut squash becomes silken custard in this savory flan, infused with sage and Parmesan. A warm, elegant main course that feels special but comes together simply. The nutty squash plays beautifully against crispy sage and sharp cheese in the sauce.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 (2 1/2 pound) butternut squash, halved lengthwise and seeded
  • 14 large eggs plus 2 yolks
  • 12 cups half-and-half
  • 11 1/8 ounce finely grated Parmigiano-Reggiano (1/2 cup plus 2 tablespoons)
  • 14 large fresh sage leaves plus 2 teaspoons finely chopped sage
  • 1Garnish: fresh sage leaves
  • 1a candy or instant-read thermometer

Instructions

  1. Put oven rack in middle position and preheat oven to 400°F.

  2. Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 325°F. Cool squash to warm.

  3. Butter an 8- by 2-inch round cake pan. Line bottom with a round of parchment or wax paper and butter paper.

  4. Scoop flesh from squash, discarding skin, and purée in a food processor until smooth, about 45 seconds. Put 2 cups purée in a bowl, then whisk in whole eggs, 1 cup half-and-half, 2 tablespoons cheese, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper until combined.

  5. Pour squash mixture into cake pan and bake in a water bath until just set and a wooden pick or skewer comes out almost clean, 45 minutes to 1 hour. Remove from water bath and cool flan in pan on a rack 15 minutes. Invert a flat plate over flan, then invert flan onto plate and carefully remove parchment.

  6. Meanwhile, bring whole sage leaves and remaining cup half-and-half just to a simmer in a 1- to 2-quart heavy saucepan, then remove from heat and let steep, covered, 10 minutes.

  7. Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.

  8. Whisk yolks into half-and-half and cook over moderately low heat, stirring constantly with a wooden spoon, until sauce is thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 4 minutes (do not let boil).

  9. Immediately pour sauce through a fine-mesh sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted. Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.

  10. Cut flan into wedges with a thin knife, wiping knife clean after each slice. Serve flan with sauce.