Butternut Squash Flan Food

STILTON AND BUTTERNUT SQUASH QUICHE WITH ROAST SPROUTS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Toss the squash in a bowl with the oil, a pinch of salt and black pepper. Spread out on a baking tray and roast for 30 minutes, or until golden-brown, turning once. Set aside to cool.
• Roll out the pastry on a floured work surface, roughly 3mm thick, and transfer it to a 24cm/9½in quiche tin. When lining, leave some pastry hanging over the edge. Prick the base of the pastry with a fork and chill in the fridge for 20 minutes.
• Reduce the oven temperature to 160C/140C Fan/Gas 3. Line the pastry case with baking parchment, fill with baking beans and cook for 30-35 minutes. Remove the beans and paper, and cook for a further 10 minutes, or until the pastry is golden-brown. Increase the oven temperature to 180C/160 Fan/Gas 4.
• Spread the squash over the pastry base, dot the Stilton between, and sprinkle the membrillo all over.
• Place the eggs, cream and crème fraîche in a mixing bowl with a pinch of salt and some black pepper. Whisk together and pour over the squash, leaving some of the filling exposed. Place in the oven for about 40 minutes, or until the egg mixture has set. Leave to rest, then remove from the tin and keep warm or allow to cool to room temperature.
• Meanwhile for the pomelo, place the sugar, cinnamon and star anise in a small saucepan with 100ml/3½fl oz of water and bring to a light simmer. Cook for 1 minute, stirring until the sugar dissolves. Remove from the heat, stir in 1 tablespoon of the lemon juice and set aside to cool.
• Peel the thick skin off the pomelo. Segment the fruit, making sure to remove all the white membrane. Break into bite sized pieces and put in a shallow bowl. Pour the sugar syrup over the pomelo and leave to marinate for at least an hour, stirring occasionally. Remove the cinnamon and star anise and strain the pomelo reserving the juices.
• For the sprouts, increase the oven to 220C/200C Fan/ Gas Mark 7. Halve the sprouts lengthways and cut the shallots so that they are similar size to the sprouts. Put in a baking tray with 3 tablespoons of the oil, ½ tablespoon of salt and some black pepper. Roast for about 20 minutes, or until the sprouts are golden brown but still retain a bite. Set aside to cool.
• Just before serving, put the shallots, sprouts, pomelo and coriander in a large mixing bowl. Add the remaining olive oil and lemon juice, plus 1 tablespoon of the reserved pomelo syrup and ¼ tablespoon of salt. Gently mix, season to taste, you may wish to add another tablespoon of the pomelo syrup.
• Slice the quiche and serve alongside the Brussels sprouts.

BUTTERNUT SQUASH FLAN

Steps:

• Melt butter and cooked onion on medium heat until golden brown and caramelized.
• Warm up the milk and dissolve the bouillon cube in it.
• Boil the milk and add the cornstarch previously dissolved in a ¼ cup of cold milk.
• Stir and cook for 3 minutes.
• Remove from heat and add the onion, Parmesan cheese, chopped ham and squash puree.
• Mix well and let it come to room temperature.
• Meanwhile beat eggs, with pepper and nutmeg.
• Add eggs to previous mixture.
• Spray 8 small flan moulds (or Ramequins) with vegetable oil and fill with the mix, leaving ½ inch from the border.
• Cook in a 350 oven in a water bath for 30 to 40 minutes.
• Remove from oven, let sit for a few minutes and remove flans by inverting them.

BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE

Steps:

• Bring 1/2 cup sugar & 1/4 cup water to a boil, swirling until it turn a rich tea bown.
• Pour browned sugar mixture into 1 quart casserole or individual molds.
• Puree the mashed squash, using a blender,.
• Beat eggs & yolks then beat in to brownsugar, salt,spices & squash.
• Bring milk & cream to a boil and add in a stream, very slowly to egg-squash mix. Beating all the time.
• Pour mixtgure into the carmel-lined mold and place in a deep large pan.pour boiling water halfway to pan sides,bake 50 minute ( or until skewere comes out clean),in a preheated 325 degree oven.
• Remove mold from water and chill for 3 hours.
• To unmold; run a knife around the ege and dip bottom of mold in hot water, turn molds upside down on serving plate.

ROAST SQUASH AND ONION TART

Steps:

• Make the pastry by rubbing the margarine into the flour using your fingertips, until the mixture resembles breadcrumbs. Pour in the water and, using a round-bladed knife, quickly bring everything together into a dough. Chill until required
• Preheat the oven to 200C/180C fan/gas mark 6
• Place the butternut squash in a roasting tin with the olive oil and some seasoning, then roast for about 20 minutes until the squash is tender and starting to caramelize
• Roll out the pastry and use it to line a quiche tin, prick the base and bake blind for 15 minutes
• Spread the onions over the pastry case then scatter over the roasted squash
• Whisk together the Rice Dream with the eggs and a generous amount of seasoning
• Pour into the tart case and top everything with the pine nuts
• Bake for 25-30 minutes until set and golden
• Serve with a crunchy green salad

BUTTERNUT SQUASH FLAN

Steps:

• Preheat oven to 350° F. Line large-rimmed baking sheet with parchment paper or nonstick liner.
• Place squash cut-side down on baking sheet and roast until completely tender when pierced with knife, 40 to 50 minutes. When cool enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into food processor. (Reserve remainder for another use.)
• Scrape squash flesh from its skin, place 1 1/2 cups in food processor, and set aside.
• In double boiler or metal bowl, pour warm milk over pan of simmering water until until steaming, add to squash in processor and purée until very smooth, 1 to 3 minutes. Add egg whites, eggs, maple syrup, vanilla, ginger, cinnamon, nutmeg, cloves and process until smooth, about 30 seconds to 1 minute.
• Divide batter evenly among 18 (3-ounce) or 9 (5-ounce) ramekins or custard cups. Place ramekins in large roasting pan and add enough hot water to pan to come halfway up sides of ramekins. Cover entire pan with foil and bake until flans are set in the middle, 22 to 25 minutes for 3-ounce ramekins or 32 to 35 minutes for 5-ounce ramekins.
• Transfer roasting pan to cooling rack and let flans rest in water, uncovered, until room temperature, then remove ramekins from water and refrigerate until thoroughly chilled, about 3 hours.
• Serve flans in ramekins, or slide flexible knife around side of each ramekin, pulling up slightly from bottom to break seal, then cover with dessert plate and invert to unmold. Garnish with fruit and mint sprigs and serve.