Kitchen Squash Flan

• 1 whole butternut squash (about 1 pound)
• 1 tablespoon olive oil
• 3 eggs
• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon sea salt
• 1 1/2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon freshly grated Parmesan cheese
• 1 large pinch of freshly ground black pepper, or to taste
• Pinch of ground allspice
• Pinch of cayenne pepper

1. 1. Preheat oven to 350u0b0. Peel, seed, and chop squash into 1/2-inch cubes. Toss with 1 tablespoon olive oil and roast in oven until tender, about 45 minutes. Puree approximately half of the squash in a food processor. Set roasted squash and puree aside to cool completely.
2. 2. In a large bowl, whisk together eggs, cream, sugar, and salt. Add all remaining ingredients, except squash and puree, whisking thoroughly. Gently whisk in roasted squash and puree. Grease six 6-ounce ramekins or souffle dishes with olive oil or cooking spray. Fill each with about 1/2 cup of the squash mixture. Place ramekins in an ovenproof pan and fill halfway with water, creating a water bath. Bake at 350u0b0 for 30-40 minutes or until flan is set.

butternut squash, olive oil, eggs, heavy cream, sugar, salt, flour, baking powder, extravirgin olive oil, parsley, parmesan cheese, ground black pepper, ground allspice, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/kitchen-squash-flan-50131136 (may not work)