Ingredients

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

Preparation

  1. Preheat oven to 350º. 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. 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 soufflé 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 350º for 30-40 minutes or until flan is set.