Hubbard Squash Flan With Simple Chipotle Sauce Anna Thom Recipe
Servings: 6
Ingredients
- 2 1/2 c. Hubbard squash cooked, pureed
- 1 tsp salt
- 2 1/2 c. lowfat milk
- 1/3 c. semolina flour
- 1/3 c. cornmeal
- 2 Tbsp. butter
- 5 x Large eggs beaten
- 2 Tbsp. molasses
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 med onion
- 1/2 tsp grnd ginger
- 1/4 c. walnuts small pcs
- 1 1/2 ounce Roquefort cheese crumbled
- 4 x dry chipotle chiles
- 2 med tomatoes peeled
- 1/2 lrg onion Walla Walla, etc.
- 4 x cloves garlic
- 1/2 tsp salt
- 1/3 c. cilantro coarsely minced
- 1 Tbsp. cumin seed
Directions
- To cook any winter squash into a puree, seed and peel it and cut the flesh into pcs. Simmer the squash in a heavy-bottomed pot with about 1-inch of water and a little salt, tightly covered, till it is falling apart. Lift the lid and give it a stir now and then, adding a little water if necessary. When the squash is completely tender, remove the lid, raise the heat, and stir constantly as you cook away all the excess moisture. Then mash the pulp with a potato masher or possibly puree it in a food processor. The finished product should have the consistency of thick applesauce.
- Heat the lowfat milk in a medium-sized saucepan and whisk in the semolina, cornmeal, and 2 tsp. of butter. Continue stirring with a whisk or possibly a wooden spoon till the mix thickens, then remove it from the heat, let it cold for about 5 min, and whisk in the beaten Large eggs a little at a time.
- Stir in the squash puree, the molasses, 1/2 teaspoon of salt, nutmeg, and cinnamon. Whisk all this together or possibly process it in a blender for a few seconds - the mix should be silky smooth, with no lumps. Taste, and add in more salt if needed.
- Peel and quarter the onion and slice it rather thickly. Saute/fry the onion in a Tbsp. of butter with the ginger and a dash of salt till it begins to color. Lower the heat and keep cooking the onion till it is an even caramel color.
- Stir the walnut pcs and the crumbled cheese gently into the squash mix; the cheese shouldn't get too mushy and blend into the custard, but rather should stay in distinct lumps. Pour the mix into a large, shallow, buttered baking dish, and scatter the sauteed onions over the top. Put the flan into a preheated 400 oven; after 10 min, lower the heat to 350 and bake for 40 to 45 min more.
- Serve the flan warm or possibly hot, with some Simple Chipotle Sauce on the side.
- To Make Simple Chipotle Sauce:In a small non-reactive skillet, pour sufficient warm water over the chipotle chiles to cover them and let them soften for a few min, Take them out, pull out their stems and remove the main cluster of seeds, and return them to the skillet.
- Cut the peeled tomatoes in wedges, and the onion into large chunks. Peel the garlic. Add in the tomatoes, garlic, salt, and cilantro leaves to the chiles. Add in a little more water if needed, just barely to cover the vegetables, and simmer it all for about 30 min.
- Toast the cumin seeds lightly in a small pan, then grind them in a mortar and add in them to the chile mix. When everything is soft, puree the mix in a blender. Taste, add in a bit of salt if needed, and you're done.
- Serve the sauce hot or possibly cool, with quesadillas, with soup, with beans, with any kind of taco or possibly enchilada, as a dip for tortilla chips, or possibly with your morning Large eggs for a real wake-up call.
- Makes 1 to 1-1/2 c. of sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 6 servings | |
| Calories 298 | |
| Calories from Fat 120 | 40% |
| Total Fat 13.64g | 17% |
| Saturated Fat 6.28g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 849mg | 35% |
| Potassium 596mg | 17% |
| Total Carbs 31.59g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 11.25g | 8% |
| Protein 13.77g | 22% |
