Butternut Squash Flan

I don't usually post food notes, but I hit a great combination yesterday that bears repeating.

I made a butternut squash flan using fresh squash, eggs and parmessan cheese, and then made a sage infused sauce with half and half, more pamessan, some sage leaves (which I removed) and a couple of egg yolks.

It made a really nicely coloured orange flan, with a white sauce just tinged with sage flavour, and I had to try and figure out what the perfect wine companion would be. I'd had a short list of possibles going in, but when I tasted the dish, there was only one type that I thought would really sing in company withe the rich Autumn flan. Went with a 2006 Max Ferdinand Richter Wehlener Sonnenuhr Kabinett, and it had just the right combination of slight sweetness and excellent acidity to work off the flan. I thought of trying a Spatlese, but think I was right in choosing the leaner wine.

This is a combination I intend to repeat in the future!

[Jenise]

Sounds terrific, Bill. You reminded me of a very successful recipe I'd nearly forgotten about for squash (I use butternut) baked in parchment packets. It is a perfect first course for a choucroute main course, and just about tailor-made for riesling. You may not have been convinced of it before you tackled this dish, but if you now believe that winter squash and riesling are made for each other, I agree.

If I start drinking nothing but Riesling you'll think I'm Loosen it....

I like the bare hint of sage, but I might also try a little nutmeg (in place of the sage), in the in the sauce which is really a sugarless creme Anglaise.

[Jenise]

If I start drinking nothing but Riesling you'll think I'm Loosen it.....

Yahbut, you know I'm way to Prum to say anything.