Embrace the delightful fusion of flavors in our butternut squash flan, a culinary masterpiece that combines the earthy sweetness of butternut squash with the rich savoriness of Parmesan cheese and the aromatic essence of sage. This delectable dish is a symphony of textures, featuring a creamy, melt-in-your-mouth flan encased in a crisp, golden crust. Indulge in the velvety butternut squash soup, a comforting and nourishing delight that captures the essence of autumn. Elevate your culinary skills with our Parmesan-crusted chicken, where tender chicken breasts are adorned with a crispy Parmesan coating, resulting in a dish that is both elegant and satisfying. Embark on a culinary journey with our collection of recipes that showcase the versatility of butternut squash, Parmesan cheese, and sage, transforming ordinary ingredients into extraordinary culinary creations.
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BUTTERNUT SQUASH SAUCE WITH SAGE
Provided by Tyler Florence
Categories side-dish
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
- Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
- Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.
BUTTERNUT SQUASH FLAN WITH PARMESAN SAGE SAUCE
This flan is a first course in a meal that is technically a custard with a custard sauce. Or it could just be a meal. This can be made 2 days ahead and chilled, loosely cover with plastic wrap. Bring to room temperature, then warm on an oven-proof serving platter in a preheated oven 325°F about 10 minutes. Serve with sauce. Recipe comes from Gourmet Magazine.
Provided by Barb G.
Categories Cheese
Time 2h25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- You will also need an instant read or candy thermometer.
- Put oven rack in middle position and preheat oven to 400°F; Roast squash, cut sides down in a lightly oiled shallow baking dish until neck is tender, about 1 hour; remove from oven and reduce oven temperature to 325°F; Cool squash to warm.
- Butter an 8-by-2-inch round cake pan; line with bottom with parchment or wax paper and butter paper.
- Scoop flesh from squash, discard skin, and puree in a food processor until smooth, about 45 seconds: Put 2 cups puree into 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.
- Pour squash mixture into cake pan and bake in a water bath until just set and a wooden tooth pick comes out almost clean, 45 minutes to 1 hour; remove from water and cool flan on rack 15 minutes, invert a flat plate over flan, then invert flan onto plate and carefully remove parchment paper.
- Meanwhile, bring whole sage leaves and remaining cup of half and half just to simmer in a 1-to 2-quart heavy saucepan, then remove from heat and let steep, covered 10 minutes; Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.
- 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 register 170 to 175 degrees on thermometer, about 4 minutes (DO-NOT let boil).
- Immediately pour sauce through a fine 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.
- Cut flan into wedges with a thin knife, wiping knife clean after each slice; Serve flan with sauce.
Nutrition Facts : Calories 208.9, Fat 11.7, SaturatedFat 6.2, Cholesterol 178.2, Sodium 135.5, Carbohydrate 19.8, Fiber 2.9, Sugar 3.4, Protein 8.5
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large stock pot over medium heat. Add the onion, celery, leeks and garlic and cook them until they are soft.
- Add the vegetable or chicken stock, Parmesan pieces or rinds and simmer 15 to 20 minutes. Add the butternut squash, sage, bay leaf, salt, pepper, nutmeg and cayenne. Cook until the squash is tender (about 10 to 15 minutes).
- Remove the bay leaf and the cheese and puree one quarter of the soup in a food processor and return it to the stock pot (the cheese -- not the rind -- can be crumbled or grated as a garnish for the soup). Heat through and correct seasoning. Garnish the soup with scallions and serve. Pass the freshly grated Parmesan separately.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 634 milligrams, Sugar 10 grams, TransFat 0 grams
BUTTERNUT SQUASH FLAN
Provided by Jesus Gonzalez
Categories Milk/Cream Food Processor Dairy Egg Vegetable Dessert Bake Roast Vegetarian Butternut Squash Healthy Maple Syrup Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 18 spa servings or 9 standard servings
Number Of Ingredients 11
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.
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES
Categories Soup/Stew Parmesan Butternut Squash Fall Sage Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
- Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.
BUTTERNUT SQUASH FLAN
This is a good looking (and tasty) side dish. Do not add salt, since the boullion cube is already pretty salty.
Provided by MsPia
Categories Vegetable
Time 1h
Yield 8 small flans, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 151.2, Fat 8.3, SaturatedFat 4.4, Cholesterol 124.1, Sodium 111.1, Carbohydrate 13.4, Fiber 1.4, Sugar 2.2, Protein 6.6
CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS
Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.
Provided by Lidey Heuck
Categories dinner, pastas, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
- Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
- Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
- Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
- Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
- Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.
Tips:
- To save time, buy pre-cut butternut squash or use frozen butternut squash cubes.
- If you don't have a steamer, you can boil the butternut squash in a large pot of salted water until tender.
- Make sure to let the butternut squash cool slightly before handling it, as it will be very hot.
- To make the Parmesan-sage sauce, use freshly grated Parmesan cheese for the best flavor.
- If you don't have fresh sage, you can use dried sage, but use half the amount.
- Serve the butternut squash flan with a salad or roasted vegetables for a complete meal.
Conclusion:
Butternut squash flan is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. The combination of butternut squash, Parmesan cheese, and sage is a classic flavor combination that is sure to please everyone at the table.
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