Butternut Squash Flan with Parmesan Sage Sauce

Ingredients for Butternut Squash Flan with Parmesan Sage Sauce

• 1 (1.1kg) butternut squash, halved lengthwise and seeded

• 4 large eggs plus 2 yolks

• 300g half-and-half

• 30g finely grated Parmigiano-Reggiano (1/2 cup plus 2 tablespoons )

• 4 large fresh sage leaves plus 2 teaspoons finely chopped sage

• Garnish: fresh sage leaves

• a candy or instant-read thermometer

Put oven rack in middle position and preheat oven to 204°C.

Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 163°C. Cool squash to warm.

Butter an 8- by 2-inch round cake pan. Line bottom with a round of parchment or wax paper and butter paper.

Scoop flesh from squash, discarding skin, and purée in a food processor until smooth, about 45 seconds. Put 475ml purée in a bowl, then whisk in whole eggs, 120g half-and-half, 2 tablespoons cheese, 1 1/4 teaspoons salt, and 1/2 teaspoons black pepper until combined.

Pour squash mixture into cake pan and bake in a water bath until just set and a wooden pick or skewer comes out almost clean, 45 minutes to 1 hour. Remove from water bath and cool flan in pan on a rack 15 minutes. Invert a flat plate over flan, then invert flan onto plate and carefully remove parchment.

Meanwhile, bring whole sage leaves and remaining cup half-and-half just to a 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 registers 170 to 79°C on thermometer, about 4 minutes (do not let boil).

Immediately pour sauce through a fine-mesh sieve into a bowl, then add remaining 60g cheese and chopped sage, stirring until cheese is melted. Stir in 1/4 teaspoons salt and 1/2 teaspoons pepper.

Cut flan into wedges with a thin knife, wiping knife clean after each slice. Serve flan with sauce.

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