Butternet Squash Flan
1 1/2 Cups squash puree
1/2 Cup sugar
2 Tsp ground cinnamon
1/4 Tsp nutmeg (fresh ground)
2 Tsp pure vanilla extract
1/2 Tsp salt
1 Can evaporated milk
Take a medium butternut squash, peel, cut into 1 inch chunks, puree in a blender or food processor.
Mix in all the other ingredients and blend well
Pour mixture into a 1.5 to 2 inch deep pie pan or similar – diameter to maintain 1.5 – 2 inch depth
Place in microwave (times are relative to your machine):
For an 800 W microwave:
10 minutes at 100%
10 minutes at 60%
Then 5 minutes at 50% until toothpick comes out clean
Total time 25 – 45 minutes.
NOTE: Center usually takes a bit longer to finish
Let rest for an hour or until cool. Place in refrigerator will plastic wrap cover until ready to eat.
Try it without the whipped cream first!!
NOTE1: You can vary the amounts of cinnamon, nutmeg, and vanilla to suit your own tastes. Be aware that too much nutmeg can overpower the other spices.
NOTE2: This recipe can also use a can of pumpkin or a Halloween pumpkin in place of the butternut squash.
NOTE3: I reduced the amount of sugar from the original recipe as it was too sweet to notice the pumpkin flavor. Also increasing the amount of squash to 2 cups will also intensify the flavor. Lots of options here to play with!
Contributed by Gary Hasman