Food

Butternut Squash Flan

I love Butternut Squash strictly because I enjoy saying “Butternut”.   I want to put this recipe on the menu at work and call it “Butter my Nuts Squash Flan”.  They won’t let me.  They don’t take me seriously at work.  I don’t know why?

Currently, I have a ton of squash in my fridge because my Assistant Gilberto is in love with anything squash.  I was running out of ideas of what to do with all this squash and he was getting tired of eating Butternut *giggle* Squash soup.  I hit a wall.  I didn’t know what to do anymore and quite frankly, I was getting frustrated and pissed off.  There was a lot of fighting and stuff being thrown.   Then a light bulb went off and I thought.  Mexican that loves squash = Squash Flan.  What the hell took me so long to come up with that correlation?  How could he not love it?  It’s flan.  He’s Mexican and like a child.   He hates vegetables and swears he won’t eat them but if I disguise them or Mexicanize them, as I like to say, and put the them in a tortilla, his eyes light up.  He hasn’t a clue that he ate vegetables and enjoyed them.  I can’t really say much because I don’t really care for meat but put it in a casserole and I’ll put on my Ohio State hoodie and pull up a chair to the table.  Ah, stereotypes. There are some things in life that will never change.

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Needless to say, he loved the Butternut Squash Flan.  I loved not having to sweep glass off the floor and apologize to the neighbors for the noise.  I loved the flan as well.  I think this one will go in my index of favorites.  When the flan was baking the house smelled like I was baking a pumpkin pie.  It was unexpectedly lovely and comforting.  The flan has a dense texture without being thick and heavy with a perfect balance of squash and cinnamon.  This one’s a real winner and going in my cookbook.  Just kidding, I’ll never write a cookbook.  I’m not that motivated.

Flan is a beauty to make and quite simple and generally a crowd pleaser.  The only problem with this recipe is the extra step of roasting the Butternut Squash.  Oh I know the huffing and puffing of having to actually have to work for something you want.  Yes, I know life isn’t fair and it only picks on you.  Shut up!  Take a squash, cut it in half, yank out the seeds, rub your butternut *giggle* with just a little bit of olive oil, don’t get crazy with the oil and roast in the oven at 375 degrees for about 45 minutes or until a knife easily pierces the flesh.  In the meantime, you can sit your ass on the couch for 45 minutes and play on your phone looking at other recipes that you won’t make.

Note to self:  Don’t write posts when I’m in an angry mood.

When the squash is cool enough to handle, scoop out the guts and set aside.  Now make the flan mix.  It gets easy from here on out, I promise.

“Never hate people who are jealous of you but respect their jealousy because they’re the ones who think that you’re better than them”

For the sugar bottom of the flan
95g        sugar
45g        water
-cook in a sauce pan until amber in color
-pour into a 9 inch cake pan, set aside while you make the flan mix

Butternut Squash Flan
511g             heavy cream
228g             butternut squash (instructions in above article)
396g             condensed milk  (1 can)
2g                 cinnamon
3                   eggs
2                   egg yolks
-place all ingredients in a blender and blend until smooth
-pour into your sugar bottomed cake pan
-bake in a water bath at 300 degrees for 1 hour and 10 minutes
Check after 1 hour and see if it needs that additional 10 minutes depending on your oven.  You know your oven better than I do.  The flan should give you a little jiggle but it shouldn’t be loose or still liquid.

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