This great Caramel Squash Flan Recipe from Foodland Ontario is sure to be a big hit around your table! 1-1/4 cups (300 mL) granulated sugar 1/4 cup (50 mL) water A few drops lemon juice 1-1/2 cups (375 mL) cooked puréed Ontario Organic Squash, preferably Butternut* 1/2 tsp (2 mL) each cinnamon and ground ginger 1/4 tsp (1 mL) each ground nutmeg and salt 1 tsp (5 mL) vanilla 3 Ontario Organic Eggs 1 Organic Egg Yolk 1 cup (250 mL) each Ontario Organic Milk and Whipping Cream In small saucepan, stir together 3/4 cup (175 mL) of the sugar, water and lemon juice; bring to boil over medium-high heat, stirring occasionally. Boil, without stirring, until deep amber colour, about 5 minutes, watching carefully because sugar burns very quickly. Immediately pour into ungreased 10-inch (25 cm) pie plate, tilting to coat bottom. (Caramel sets very quickly.) In large bowl, whisk together squash, remaining 1/2 cup (125 mL) sugar, cinnamon, ginger, nutmeg, salt, vanilla, eggs and egg yolk. In small saucepan, heat milk with cream until hot; gradually whisk into squash mixture. Pour over caramel in pie plate. Place in large baking pan. Fill baking pan with enough hot water to come halfway up sides of pie plate. Bake in 325°F (160°C) oven until flan is set but centre jiggles slightly and knife inserted in custard comes out clean, about 1 hour. Remove from water and let cool completely. Refrigerate, loosely covered, for 4 hours but preferably overnight. To unmould, run knife around edge of custard. Invert large flat plate with shallow sides on pie plate. Holding tightly against pie plate, carefully turn over and invert flan onto plate. Serve in wedges with caramel sauce spooned over top.