This recipe was inspired by two things: a soup I recently made with butternut squash and sweet potato with these spices, and the winter squash flan recipe in one of my favorite vegetable cookbooks, Greene on Greens, by Burt Greene (another vegetable-loving Southerner like me). I had it mind to garnish the flan with caramelized onions and a few pine nuts, or the surprise of savory whipped cream, but when it cooked, the spices rose to the top and created a circular design that was so pretty I decided to leave it alone. And it was so delicious that I ate one for breakfast.

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