Here is great recipe for a delicious Thanksgiving dessert your family and guest will love. You may not have thought of using butternut squash to make a dessert, but I think you will be pleasantly surprised at just what a great flavour it brings to this recipe. The addition of cinnamon and nutmeg increases the wonderful aroma of caramel… and for a special treat yet, put some freshly whipped whipping cream on top -  you just have to try this one!

Thanksgiving Caramel Custard

Ingredients:

• 1 small butternut squash (about 1 lb)
  2-3/4 cups granulated sugar
  3 eggs
  2 egg yolks
  1 cup 10% cream
  1/2 cup milk
  1-1/2 tsp vanilla
  1/2 tsp cinnamon
  1/4 tsp nutmeg
  Pinch salt

Directions:

1. Cut squash in half lengthwise; scoop out seeds.
2. Place, cut side up, on foil-lined rimmed baking sheet. Bake in 425°F (220°C) oven for 25 minutes.
3. Turn over; bake until soft and fragrant, about 20 minutes.
4. Let cool for 10 minutes.
5. Scoop out flesh and place in food processor; purée until silky smooth.
6. Meanwhile, in small saucepan over medium-high heat, stir 1 cup (250 mL) of the sugar with 1/2 cup (125 mL) water until dissolved.
7. Reduce heat to medium; cook, without stirring but brushing down side of pan with brush dipped in cold water, until amber, 10 to 12 minutes.
8. Immediately divide among eight 6-oz (175 mL) ramekins or custard cups, swirling to coat bottoms and 1/2 inch (1 cm) up sides.
9. Set aside.
10. In large bowl, whisk together 1 cup (250 mL) of the squash purée eggs, yolks, cream, milk, vanilla, cinnamon, nutmeg, salt and remaining sugar until smooth.
11. Strain through sieve into large measuring cup; pour into prepared ramekins.
12. Place ramekins in large roasting pan; pour in enough boiling water to come halfway up sides of ramekins.
13. Cover with foil; poke several holes in top.
14. Bake in centre of 350°F (180°C) oven until centres no longer jiggle, about 45 minutes.
15. Uncover and bake for 5 minutes longer.
16. Remove from water; let cool.

Hope you will enjoy this recipe, please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated

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