Autumn Squah Flan

Ingredients

    2 ½ cups thick puree of cooked squash
    1 tsp. salt
    2 ½ cups skim milk
    1/3 cup semolina
    1/3 cup cornmeal
    1 Tbs. + 2 tsp. butter
    5 eggs, beaten
    2 Tbs. Molasses
    ½ tsp. nutmeg
    ½ tsp. cinnamon
    1 medium onion
    ½ tsp. ground ginger
    ¼ cup small walnut pieces
    1 ½ oz. Roquefort cheese, crumbled

Description

Adapted From The New Vegetarian Epicure By Anna Thomas

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