20 Minutes 4 people
By Doreen Colondres
This is a delicious recipe and it’s perfect during the fall and winter time because butternut squash is in season. This type of pumpkins are perfect for desserts because they are sweet and have delicate flavor; they are not as strong as the regular pumpkin or the one that’s used for the famous pie, and are suuuuper creamy. If you want to know more about the butternut squash, visit my blog and you’ll see a picture there that will help you avoid any confusions when you go buying pumpkins.
What you need to have:
- 2 packs of 8 ozs. cream of cheese
- 1/2 cup of sugar
- 1 3/4 lbs. of butternut squash
- 2 whole eggs
- 1 egg yolk
- 1 ysp. of white vanilla
- 1 aluminum tray from Graham Crackers (the ones that come with the crust)
- Kitchen Aid Mixer (or any other mixer brand)
What you need to do:
- Beat the cheese at room temperature with the sugar, then add the eggs one by one first and then the yolk followed by the vanilla. You can use speed 2 for about 8-10 minutes. Wait until the mixture gets liquified and well blended and keep scraping the mixing bowl with a spatula to take back the mixture that stays in the bowl walls.
- Now put the butternut squash into the blender and mix very well. Once you’ve mix the squash with the rest of the ingredients (2-3 minutes) pour the mixture into the molds.
- Put the mold into the oven in Mary’s Bath at 350-360 degrees for about 40-45 minutes. When you notice the mixture is getting hard and golden and starts to break or open up… it’s ready!!! If you want more details about “Mary’s Bath’’, check out the Coconut Flan recipe.
- Leave it at room temperature until it cools off and then put it in the fridge (preferably covered with aluminum or plastic wraps). Make sure it is super chilled before you slice it.