Delicata Squash Flan
1 big delicata squash or two small ones
1 tablespoon extra-virgin olive oil
6 1/2 ounces ricotta
4 eggs
Salt and freshly ground pepper to taste
1 tablespoon butter
Flour, for dusting
Preheat the oven to 450 degrees F. Butter and flour 4 flan molds and set them aside.
Cut squash in half lengthwise, remove the seeds and season with salt, pepper and a drizzle of olive oil. Place on a baking pan and cook in the oven for about 20 minutes, or until the flesh is soft. Remove from the oven and reduce heat to 325 degrees F.
Scrape out the squash flesh with a spoon and purée in a food processor or blender, then add the ricotta, eggs, and salt and pepper to taste; continue puréeing until well amalgamated.
Divide mixture equally among the prepared molds. Place molds in a deep baking dish and add water to the dish until it goes half way up the sides of the molds. Bake for about 45 minutes. Un-mold the flans and serve garnished with chervil.
Serves 4.
From www.italiancookingandliving.com.