Butternut squash in cheesy custard with orange rayu

lunch · ⏱ 60 min · 4 portions · 22.0 g carbs / portion · allergens: egg, milk, sesame, soy

v4 · rb0e705f985 20260727Z1751 90 ml sunflower oil 2 pieces spring onion 25 g ginger 5 pieces garlic 500 g butternut squash 5 pieces shallot 🔪 chop the spring onions 🔪 mince the ginger 🔪 mince the garlic 🍳 ⏱ 12 min fry the spring onions, ginger and garlic in sunflower oil until soft 🍳 toast the sesame seeds, then warm the remaining sunflower oil with aleppo chilli, red bell pepper flakes and sesame seeds for 90 seconds 🍳 stir in the orange zest, orange juice and soy sauce off the heat ⏱ 30 min leave the orange rayu to infuse 🔪 halve, deseed and slice the butternut squash into 1½-2 cm half moons 🔪 halve the shallots lengthways 🔥 preheat the oven to 220°C 🔥 ⏱ 35 min oil and season the squash and shallots, then roast 🌀 mix the chicken stock and double cream to form the custard base 🌀 whisk the egg yolks, crushed garlic, cornflour, white miso and grated gruyere into the custard base 🔥 ⏱ 25-30 min pour the custard over the roasted squash and bake at 220°C until set and golden ⏳ ⏱ 10 min rest the baked cheesy custard before serving 🍽 serve with lightly cooked greens and spoon on the orange rayu Butternut Squash 🎉 1½ tsp aleppo chilli 1½ tbsp red bell pepper flake 1 tbsp sesame seed 1 tsp black sesame seed 5.55 ml ground chinese 5-spice ½ tsp ground cinnamon 2½ tbsp olive oil salt to taste black pepper to taste 1 piece orange 2 tbsp soy sauce 200 ml chicken stock 200 ml double cream 4 pieces egg yolk 2 tsp cornflour 2 tsp white miso 100 g gruyere 3 pieces 45 ml aleppo chilli, red bell pepper flake, sesame seed, black sesame seed 45 ml sunflower oil orange, soy sauce chicken stock, double cream egg yolk, cornflour, white miso, gruyere 2 pieces
http://flowcooking.food/en-us/recipe/667/butternut-squash-in-cheesy-custard-with-orange-rayu/