Print Squash Flan

Preheat oven to 320°F (160° C).
Thoroughly coat the sides and bottom of a two quart baking dish with butter. Alternatively you can use ramekins or custard cups. This recipe makes enough for 6 1 cup ramekins.
Whisk together the squash puree, eggs, milk, Parmesan cheese, salt, pepper, and piment or cayenne pepper.
Pour the batter into the prepared baking dish. Place the baking dish inside of a deep roasting pan and fill the roasting pan with water so that the baking dish is 1/2 way submerged.
Bake at 325°F (160°C) for 40 minutes or until a knife inserted into the center of the flan comes out clean. If you are using individual ramekins the baking time will be closer to 30 minutes.
Carefully remove the roasting pan from the oven, then remove the dish from the hot water bath. Allow the flan to cool a few minutes before serving.
To serve the ramekins, run a sharp knife carefully around the edge of the flan. Place a serving plate on top of the ramekin, then flip so the flan slides onto the plate.
Mix the crème fraîche or sour cream with the chopped chives. Serve this with the flan.

Makes 6 servings.