Squash and egg flans with salad and bread

Ingredients

For 1 serving

• Pumpkin250 g
• Eggs2
• Egg whites1
• Parmigiano Reggiano15 g
• Nutmeg1 pinch
• Fresh sage2 g
• Lamb's lettuce50 g
• Whole wheat bread50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: September – December

Method

1. Preheat the oven to 170 °C (conventional) and put a steamer on the heat. Meanwhile peel the pumpkin, scrape out the seeds and fibres and cut it into cubes of about 2 cm.
2. Steam the pumpkin for 15 minutes, until it mashes easily with a fork; let it cool for a few minutes and blend until smooth.
3. Add the eggs, egg whites, grated Parmigiano Reggiano, a grating of nutmeg, salt and pepper to the purée and whisk until evenly mixed.
4. Grease individual ramekins with a film of oil, fill them and set them in a baking tin; pour hot water into the tin to halfway up the ramekins and bake in this water bath at 170 °C for 25 minutes, until set and a toothpick in the centre comes out clean.
5. Meanwhile heat the remaining oil in a small pan over medium heat and fry the fresh sage leaves for 30 seconds, until crisp; drain them on kitchen paper.
6. Let the flans rest for 5 minutes, turn them out by running a knife round the edge and serve with the crispy sage, the washed lamb's lettuce and the wholemeal bread.