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Butternut Squash Flan With Parmesan Sage Sauce

Nutrition per serving    (USDA % daily values)
CAL
222
FAT
48%
CHOL
67%
SOD
13%

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Ingredients for 8 servings

1 (2 1/2 pound) butternut squash, halved lengthwise and seeded

4 large eggs plus 2 yolks

2 cups half-and-half

1 1/8 ounce finely grated Parmigiano-Reggiano (1/2 cup plus 2 tablespoons)

4 large fresh sage leaves plus 2 teaspoons finely chopped sage

Special equipment: a candy or instant-read thermometer

Garnish: fresh sage leaves

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