Coconut Squash Flan

Instructions

1. Prepare the squash
   Preheat oven to 375°F (190°C). Cut butternut squash in half lengthwise, scoop out seeds, and place cut-side down on a baking sheet. Roast for 45 minutes or until very tender. Let cool, then scoop out flesh and puree in a food processor until smooth. Measure out 2 cups for the recipe.
2. Make the caramel
   In a heavy saucepan, heat 1 cup sugar over medium heat. Do not stir, but gently swirl the pan occasionally until sugar melts completely and turns a deep amber color, about 8-10 minutes. Immediately pour into a 9-inch round cake pan or flan mold, tilting to coat the bottom and slightly up the sides. Let cool until hardened.
3. Prepare the water bath
   Preheat oven to 325°F (165°C). Place a large roasting pan in the oven and fill halfway with hot water. This will be your water bath for baking the flan.
4. Make the custard mixture
   In a large bowl, whisk together the squash puree, coconut milk, condensed milk, eggs, vanilla, cinnamon, ginger, nutmeg, salt, and rum (if using) until smooth and well combined. Pour through a fine-mesh strainer into the caramel-lined pan to remove any lumps.
5. Bake the flan
   Cover the pan tightly with aluminum foil and place in the water bath. Bake for 60-75 minutes, until the center is just set but still slightly jiggly (it will continue to set as it cools). Remove from water bath and let cool completely on a wire rack.
6. Chill and unmold
   Refrigerate the flan for at least 4 hours or overnight. To unmold, run a thin knife around the edge of the pan. Place a serving plate with a rim over the pan and quickly invert. The flan should release onto the plate with the caramel sauce flowing around it.
7. Garnish and serve
   Sprinkle toasted coconut around the edges of the flan. Slice and serve chilled, making sure each portion gets some of the caramel sauce. Garnish individual servings with additional toasted coconut if desired.