Elevate your holiday menu with a unique twist on a classic dessert-turned-appetizer: Butternut Squash with Goat Milk Taleggio, Guanciale, and Crispy Polenta by acclaimed Chef Luca Manfe. This savory flan blends the natural sweetness of roasted butternut squash with the rich creaminess of goat milk Taleggio cheese. Balanced by flavorful bites of guanciale and the delightful crunch of crispy polenta, this dish combines seasonal ingredients with a touch of sophistication. Perfect for fall gatherings or holiday entertaining, it's an impressive appetizer that can be prepped in advance, making it as convenient as it is delicious. Your guests will savor every bite of this velvety and luxurious flan.
Difficulty : easy
Prep time : 1 hour
Cook time : 2 hours
Doses for : 4 people
1 butternut squash
2 cups half-and-half
4 eggs
1 cup Parmigiano Reggiano, grated
6 large fresh sage leaves
4 oz Nababbo Taleggio
1 cup polenta
10 oz guanciale, sliced
Frying oil
Black pepper
1. Bring 3 cups of water to a boil, seasoning with a pinch of salt.
2. Slowly add the polenta and cook as directed on the package, whisking until thick.
3. Spread the polenta into a thin layer (2-3mm) on parchment paper. Transfer it to a baking tray and dry overnight at 175°F (or use your oven's drying setting, if available).
4. Cut the guanciale into ¼-inch slices, then into ¼-inch strips. Place the guanciale in a cold pan and cook on low heat for 6-8 minutes until the fat is rendered and the guanciale is crispy. Set aside.
5. Preheat the oven to 400°F. Cut the squash in half, drizzle with olive oil, and season with salt and pepper. Roast in a baking pan until tender, about 1 hour. Remove from the oven and reduce the temperature to 325°F. Let the squash cool slightly.
6. Butter a 9-inch round cake pan and line the bottom with parchment paper. Scoop the squash flesh and purée in a food processor until smooth (about 45 seconds).
7. In a bowl, whisk together 2 cups of squash purée, whole eggs, 1 cup half-and-half, ½ cup Parmigiano Reggiano, salt, pepper, and 2 finely chopped sage leaves.
8. Pour the mixture into the cake pan. Bake in a water bath at 325°F for 45 minutes to 1 hour, until just set and a skewer comes out almost clean.
9. Cool the flan for 15 minutes before inverting it onto a plate.
10. Simmer the remaining sage leaves in the remaining 1 cup of half-and-half for 10 minutes, then discard the leaves.
11. Remove the rind from the Taleggio and cut it into small cubes.
12. Add the Taleggio and the remaining ½ cup Parmigiano to the infused cream, stirring over low heat until melted. Season with salt and pepper.
13. Heat frying oil to 375°F. Break the dried polenta into chip-sized pieces and fry for about 30 seconds until golden brown. Drain on paper towels and season with salt.
14. Slice the flan into wedges with a thin knife, wiping the knife clean after each cut.
15. Serve with warm cheese sauce, guanciale bits, and crispy polenta chips.
