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This was fantastic! Admittedly, I changed the recipe a bit (or used the alternatives suggested in the intro) but still, super super delish! I baked it as a pie and served it with whipped cream and carmel sauce on top. Instead of cooking a whole squash, I wanted to take a short cut and use canned pumpkin but unfortuately the store only had canned pumpkin pie. I ended up using that and not adding the extra spices or sugar which was PERFECT. Thanks for a great recipe. Made for ZWT7.
This really is a creamy and elegant dessert, not overly sweet (despite the caramel). The butternut squash is perfect in this, tho I suspct the recipe would work as well with pumpkin or perhaps other winter squash. I roasted my squash and I think brings out more of the squash's flavor. Only one caveat: if you are making this as one large flan, a larger dish may be in order--I found the one quart size to be a bit small.