INGREDIENTS

INSTRUCTIONS

To cook any winter squash into a puree, seed and peel it and cut the
flesh into pieces. Simmer the squash in a heavy-bottomed pot with
about 1-inch of water and a little salt, tightly covered, until it is
falling apart. Lift the lid and give it a stir now and then, adding a
little water if necessary. When the squash is completely tender,
remove the lid, raise the heat, and stir constantly as you cook away
all the excess moisture. Then mash the pulp with a potato masher or
puree it in a food processor. The finished product should have the
consistency of thick applesauce.  Heat the milk in a medium-sized
saucepan and whisk in the semolina,  cornmeal, and 2 teaspoons of
butter. Continue stirring with a whisk  or a wooden spoon until the
mixture thickens, then remove it from the  heat, let it cool for about
5 minutes, and whisk in the beaten eggs a  little at a time.  Stir in
the squash puree, the molasses, 1/2 tsp. of salt, nutmeg, and
cinnamon. Whisk all this together or process it in a blender for a few
seconds - - the mixture should be silky smooth, with no lumps. Taste,
and add more salt if needed.  Peel and quarter the onion and slice it
rather thickly. Saute the  onion in a tablespoon of butter with the
ginger and a dash of salt  until it begins to color. Lower the heat and
keep cooking the onion  until it is an even caramel color.  Stir the
walnut pieces and the crumbled cheese gently into the squash  mixture;
the cheese should not get too mushy and blend into the  custard, but
rather should stay in distinct lumps. Pour the mixture  into a large,
shallow, buttered baking dish, and scatter the sauteed  onions over the
top. Put the flan into a preheated 400 oven; after 10  minutes, lower
the heat to 350 and bake for 40 to 45 minutes more.  Serve the flan hot
or warm, with some Simple Chipotle Sauce on the  side.  To Make Simple
Chipotle Sauce:  In a small non-reactive skillet, pour enough hot water
over the  chipotle chiles to cover them and let them soften for a few
minutes,  Take them out, pull out their stems and remove the main
cluster of  seeds, and return them to the skillet.  Cut the peeled
tomatoes in wedges, and the onion into large chunks.  Peel the garlic.
Add the tomatoes, garlic, salt, and cilantro leaves  to the chiles. Add
a little more water if needed, just barely to  cover the vegetables,
and simmer it all for about 30 minutes.  Toast the cumin seeds lightly
in a small pan, then grind them in a  mortar and add them to the chile
mixture. When everything is soft,  puree the mixture in a blender.
Taste, add a bit of salt if needed,  and you're done.  Serve the sauce
warm or cold, with quesadillas, with soup, with  beans, with any kind
of taco or enchilada, as a dip for tortilla  chips, or with your
morning eggs for a real wake-up call.  Makes 1 to 1-1/2 cups of sauce.
Recipe by: The New Vegetarian Epicure - Anna Thomas  Posted to
MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998

A Message from our Provider:

“You can fool yourself. You can never fool God”