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Chef Richard Garcia

Known as one of the North East's rising stars, Richard Garcia is a self-taught chef whose passion for food began when he was just thirteen ...

Boston Marrow Squash Flan

by Chef Richard Garcia

Serves 8

Everyone expects pumpkin pie on the Thanksgiving table, but sometimes you just want to mix things up a bit. Even on as traditional a holiday as turkey day, there’s no reason you can’t take some classic New England flavors and package them in a new and interesting way. Chef Rich Garcia puts the autumnally delicious combination of squash, maple syrup and cinnamon together in his celebration-ready flan recipe. Try this dessert on Thursday and see if you can’t just convince your brood to start a new tradition.


  • 3 1/2 cups Boston Marrow Squash, peeled, seeded and 3/4 inch diced (about 3 pounds)
  • 6 large eggs and 6 egg yolks
  • 1 cup heavy cream
  • 1/4 cup maple syrup
  • 3 tablespoons pure vanilla extract
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • coarse Maine sea salt
  • 4 tablespoons unsalted butter, softened


For the squash

  1. Preheat the oven to 300 degrees.
  2. Meanwhile, place the diced squash into a medium saucepan with water to cover, and put over medium heat. Add salt to taste and bring to a boil. Then, lower the heat and simmer for 15 minutes, or until very tender and almost falling apart.
  3. Drain the cooked squash well. Then, place on a nonstick baking sheet in the preheated oven for 15 to 20 minutes, or until very dry. Remove the squash from the oven and raise the temperature to 325 degrees to cook the flan.

For the flan

  1. Process the eggs, egg yolks, cream, maple syrup and spices in a food processor fitted with the metal blade until well blended. Add the squash and salt to taste, and process until very smooth.
  2. Butter 8 6-ounce soufflé dishes. Pour equal portions of the squash mixture into the buttered molds.
  3. Place the filled soufflé dishes in a baking pan large enough to hold them with space in between the dishes. Add enough hot water to the larger pan to come halfway up the sides of the soufflé dishes.
  4. Place the flan in the preheated oven and bake for 25 to 30 minutes, or until a knife inserted in the center comes out clean.
  5. Remove from the oven and water bath. Allow the individual flans to set in the refrigerator for a smoother texture, or let set for just 5 to 10 minutes at room temperature and serve warm. Run a knife around the edges of each dish and unmold the flan onto serving plates. Garnish with maple syrup and serve.

Additional Notes on this Recipe

The average Boston Marrow Squash weighs 6 to 8 pounds, but you’ll only need about half that to make this recipe.

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