Friday, 14 October 2011

Creamy Butternut Squash & Thyme Flan

This is the first year I have grown butternut squash and I have thoroughly enjoyed creating recipes and trying out different taste combinations. The recipe below is an original recipe and the herby thyme flavour compliments the sweetness of the butternut squash.


For the pastry:
200g plain flour
100g vegetable margarine
½ tsp dried mixed herbs

For the filling:
350g peeled squash, cut into small chunks
2 red onions
4 spring onions
50g cheddar cheese
150ml single cream
Generous tablespoon of chopped fresh thyme
Approx 70ml vegetable stock
25g butter
Freshly ground black pepper and salt to taste


-     In large bowl add flour, margarine and dried mixed herbs
-     Rub fat into flour and add just enough cold water to bring together into soft but not wet dough.  Set aside in cool place.
-     Add butter to large pan, heat gently then add sliced red onions and spring onions, cooking over low heat for 5/10 minutes until beginning to soften
-     Next add squash chunks to the pan with the vegetable stock, cover and cook on low heat until squash is soft. Stir frequently and add a little extra stock, if necessary,to prevent squash from sticking

-     While squash is cooking roll out pastry and fit into 9” flan dish.
-     When squash is soft, remove pan from heat and stir in cream, grated cheese, chopped thyme and seasoning.
-     Spoon into flan dish and cook for approx 25-30 minutes at 200oC/400oF/Gas mark 6.
-     Serve hot with vegetables or is good cold with salad etc.

No comments:

Post a Comment