Instructions

• Preheat oven to 200C/ 400F
• Peel the butternut squash, and cut four thin slices off the neck end.
• Cut the rest into chunks. You will only need 500 grams/ 1 pound.
• Toss the squash with olive oil, spread on a parchment covered oven tray and season with salt and pepper. Do the same with the four thin slices, making sure to keep them in tact.
• Bake until tender. The chunks should take about 20 minutes. The thin slices will cook much faster. Take them out after about 8 minutes.
• Turn the oven down to 180C/350F
• Let the squash cool then place in a food processor with the eggs, parmigiano and cream. Grate in a bit of nutmeg.
• Butter and flour 4 small ramekins.
• Place in the oven and cook for about 45 minutes until se

Cheese Sauce - This should be made right before serving.

• Cut the cheese into cubes, eliminating the rind. Heat the cream in a small pan. Do not let it boil. Add the cheese and stir, so it melts. Let it cook until it becomes a bit denser. Taste and adjust for salt.

To Serve:

• Remove the flans from the ramekins by gently running a knife around the edge.
• Place a round of squash on a small plate and gently place the flan on top. Spoon some of the cheese sauce on top and then crumble an amaretti cookie on top. Garnish with another cookie.