I wasn't quite sure where to put this recipe, the dessert section doesn't have a pudding/mousse or flan area so I thought I'd pop it in here for now
Butternut Squash Flan
1 2/3 cups sugar
2 cups butternut squash puree
3/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups heavy cream
In a small skillet combine 2/3 cup of the sugar with 1/4 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. continue to cook and stir until it is a deep caramel, Pour it into individual-sized ramekins, tilting them to coat the bottom evenly, and let the caramel harden.
In a bowl beat the eggs with the remaining 2/3 cup sugar, beat in the squash puree, salt, ginger, cinnamon, nutmeg, and cream, and pour the custard into the ramekins. Set them in a deep baking pan, add enough hot water to the baking pan to reach halfway up the sides of the loaf pan, and bake the flan in the middle of a preheated moderate oven (350 degrees F) for 1 hour and 15 minutes, or until a knife inserted in the center comes out clean.
Let the flan cool and chill it, covered, overnight. Run a thin knife around the edge of the ramekin, invert a plate over the ramekin, and invert the flan onto the plates.