From Deborah Madison's masterpiece, Vegetarian Cooking for Everyone. A great dish for company as most of the prep can be done before guests arrive.
Winter squash flans with greens and shallot-red wine sauce
The squash flans
2 cups pureed cooked winter squash (I use acorn and butternut)
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 eggs, beaten
1 teaspoon salt
1/3 cup cream
The sauce
4 tablespoons butter
6 plump shallots, thinly sliced
5 juniper berries, slightly crushed
1/2 teaspoon peppercorns, crushed
1 1/2 cups fruity red wine (Petit rouge made an amazing sauce)
few drops balsamic vinegar
The greens
1 tablespoon butter
1 tablespoon vegetable oil
6 cups chopped greens (I use chard and spinach)
salt
Preheat the oven to 375. Lightly butter a muffin tin with 6 spaces.
Combine flan ingredients, divide into muffin tin spots and set the muffin tin. into a baking dish that fits snugly. Pour boiling water halfway up the side of the muffin tin and bake until the custards are set and pulling away from the sides a bit, 30-40 minutes. Meanwhile, prepare the sauce and greens. Once done, remove from oven and let rest 5 minutes, then slide them free with a knife around the edges.
To prepare the sauce, melt half the butter in medium skillet and add shallots and spices. Cook over medium heat until shallots golden, 6-8 minutes, then add wine and simmer until reduced by half, then whisk in remaining butter and vinegar.
To prepare greens, heat butter and oil in wide skillet, add greens and saute over high heat until wilted and tender, 4-6 minutes. Season with salt.
Turn the custards out onto plates, place greens around custards and spoon sauce over and around the greens.