Hubbard Squash Flan with Simple Chipotle Sauce - Anna Thom
| Yield: | 6 Servings |
| Categories: |
| 2 1/2 | c | Cooked squash; pureed |
| 1 | ts | Salt |
| 2 1/2 | c | Milk |
| 1/3 | c | Semolina flour |
| 1/3 | c | Cornmeal |
| 2 | tb | Butter |
| 5 | Eggs; beaten | |
| 2 | tb | Molasses |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Cinnamon |
| 1 | md | Onion |
| 1/2 | ts | Ground ginger |
| 1/4 | c | Small walnut pieces |
| 1 1/2 | oz | Roquefort cheese; crumbled |
| SIMPLE CHIPOTLE SAUCE | ||
| 4 | Dried chipotle chiles | |
| 2 | md | Tomatoes; peeled |
| 1/2 | lg | Sweet onion |
| 4 | Cloves garlic | |
| 1/2 | ts | Salt |
| 1/3 | c | Cilantro leaves; coarsely chopped |
| 1 | tb | Cumin seed |
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