Butternut Squash Flan

Butternut squash is not only enjoyable to cook with, its great to bake as well! A comforting quick and easy silky dessert thats sweet and slightly nutty. 

This recipe is provided by internationally acclaimed Michelin star chef, Matt Lambert. Lambert recently returned to his home country of New Zealand after a successful stay in the United States. Whilst living in the United States, Lambert opened his New Zealand inspired restaurant The Musket Room in New York during 2013. This venue earned Lambert his Michelin star, which was one of his childhood dreams. 

Lambert prides himself on the ability to draw from his Kiwi roots, whilst creating innovative, world class dishes. His recipes celebrate fresh produce and high quality ingredients, they are honest, approachable and indicative of his Kiwi upbringing.

Ingredients

Serves 13 

35oz Roasted Butternut Squash 
36oz Heavy cream 
10 Eggs 
4Tbsp Salt  

Method

Start by prepping the butternut purée.

Preheat oven to 375 degrees F. 
Using a large kitchen knife, cut your butternut squash in half lengthwise. Scoop out the seeds and stringy bits from each half and discard (or save for roasting) 
Transfer the squash, cut-side up into a baking dish (optional brush with melted butter)
Roast in the oven for approx 45min or until soft and fork tender. 

Puree eggs with Butternut squash and pass through a chinois. 
Pure 4oz metal cups in water bath and spray with oil.
Pour flan mix into cups, cover with foil and bake at 350degrees F for 20-30min.