Celebrate Hispanic Heritage Month by making this classic Hispanic dessert made with butternut squash.  It’s smooth and creamy with the flavor of pumpkin pie. It’s a great “make ahead” dessert.

Makes 8 servings

Ingredients: 

For Caramelized Sugar

• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1/3 cup water

For the Flan

• 14 ounces sweetened condensed milk
• 1-1/2 cups half and half
• 1 cup baked and mashed butternut squash (see Tip, below)
• 5 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg

Directions:

1. Preheat the oven to 350°F.
2. In a medium saucepan, combine the sugar and salt. Slowly pour the water over the sugar and gently shake the pan to fully hydrate the sugar. Over medium heat, bring sugar mixture to a gentle simmer without stirring and cook for 10-15 minutes until sugar dissolves and caramelizes to a golden amber or honey color.  (Don’t walk away. Sugar can burn easily.)
3. Remove the caramelized sugar from the heat and pour into a 9-inch round cake pan. Move it around to coat the bottom of the pan. Set aside to cool while you prepare the custard. 
4. In a blender or food processor, add sweetened condensed milk, half and half, squash, eggs, vanilla, spices. Blend until smooth.
5. Pour the milk mixture over the set caramelized sugar in the round cake pan. Cover with foil.
6. Place the cake pan in a large roasting pan. Carefully fill the roasting pan with about 2 inches of hot water. Bake the flan for 1 hour or until the center is just set. The flan is done when outer rim is set and the middle jiggles a bit.  If it appears watery, bake for 5 more minutes.   The flan will continue to set as it cools.  
7. Carefully remove the pan from the water bath and allow it to cool at room temperature. Place the flan in the fridge for at least 4 hours or overnight to fully set.
8. After fully set, remove the pan from the fridge. Run a knife around the sides of the round pan to slightly loosen the flan.
9. Place a large plate on top of the round pan and invert (flip) the pan over to transfer the flan onto a large plate. Serve.

Tip:

• How to Bake a Whole Butternut Squash: Preheat the oven to 400°F.  Line a baking pan with aluminum foil.  Put 1 medium-size whole squash in the pan and poke it in 5 or 6 places with a sharp knife.  Roast for an hour or until a knife goes in easily.   Squash will be mottled brown and a bit shriveled on the outside.  Let it cool enough to handle.  Cut it in half lengthwise. Scoop out the seeds and stringy flesh surrounding them.  Discard the seeds. Remove the peel and use the flesh.  Mash or puree 1 cup of squash for the flan.

Recipe developed, tested, and photographed by Diane Sokolofski