MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Hubbard Squash Flan
Categories: Vegetables, Desserts
Yield: 6 Servings

2 1/2 c Cooked winter squash puree
1 ts Salt
2 1/2 c Milk
1/3 c Semolina
1/3 c Corn meal
2 ts Butter
5 Eggs; beaten
2 tb Molasses
1/2 ts Nutmeg
1/2 ts Cinnamon
1 md Onion
1 tb Butter
1/2 ts Ground ginger
1/4 c Walnut pieces; small
1 1/2 oz Roquefort cheese; crumbled

If blue Hubbard squash is not around your neighborhood, look for
Tahitian squash, Kabocha, buttercup, or any of the very sweet and
flavorful winter squashes. To cook any winter squash into a puree,
seed and peel it and cut the flesh into pieces. Simmer the squash
in a heavy-bottomed pot with about 1" of water and a little salt,
tightly covered, until 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 th heat, and
stir constantly as you cook away all the excess moisture. Then mash
the pulp with a potato masher or puree it in a food processor. The
finished puree should have the consistency of a thick applesauce.
Another method is to roast squash in the oven.

Heat the milk in a medium-sized saucepan and whisk in the semoline,
corn meal, and 2 ts butter. Continue stirring with a whisk or a
wooden spoon until the mixture thickens, then remove it from the
heat, let it cool for about 5 minutes, and whisk in the beaten eggs
a little at a time.

Stir in the squash puree, the molasses, 1/2 ts salt, nutmeg, and
cinnamon. Whisk all this together or process it in a blender for a
few seconds--the mixture should be silky smooth, with no lumps.
Taste, and add more salt if needed.

Peel and quarter the onion and slice it rather thickly. Saute the
onion in 1 tb butter with the ginger and a dash of salt until it
begins to color. Lower the heat and keep cooking the onion until it
is an even caramel color.

Stir the walnut pieces and the crumbled cheese gently into the
squash mixture; the cheese should not get too mushy and blend into
the custard, but rather should stay in distinct lumps. Pour the
mixture into a large, shallow buttered baking dish, and scatter the
sauteed onions over the top. Put the flan into a pre-heated 400?F
oven; after 10 minutes, lower the heat to 350?F and bake for 40 to
45 minutes more.

Serve the flan hot or warm, with some Chipotle Sauce on the side.

Recipe FROM: The New Vegetarian Epicure by Anna Thomas

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