Submitted by Michael Ryan

About the cook: I have been cooking most of my life-not professionally, but as a home cook. I enjoy creating new dishes and imaging old family classics. I drove eighteen wheelers across the country with my wife riding with me and we got to enjoy regional favorites from across the country I now try to incorporate some of these new flavors in our evening meals. I make Thai foods sometimes, because my wife and I visited my father last year In Thailand where he lives. while we were there, I took a two day Thai cooking class, met some really nice people, and really enjoyed learning to make some really delicious food. My wife bought me a sushi making kit for my birthday and I'm enjoying making some homemade sushi The very first time I ever tried sushi, I thought the green stuff { wasabi } was a garnish. Boy was I surprised! I am currently experimenting with Mediterranean foods. I am trying to eat healthier, and serve my wife some good food. I am thankful for my mother-in-law, who is always encouraging my love of cooking. She once gave me a cooking class where I learned how to make Paella. This is now a hit at family gatherings. When I'm not in the kitchen, you can usually find me with my head in a book.

About the dish: I wanted to make a yummy dessert with Naan flatbread. In the past, I had used it for savory dishes but this time I wanted to use it as a dessert. We used butternut squash for it's mild sweet flavor, with a quick caramel and toppings I now have a dessert to remember. I am certain this will be a favorite for our family for years to come!

National Origin: American

Serves: 8

Estimated Time: 30 to 60 Minutes

Ingredients:

1 butternut squash
1 cup white sugar
1/4th cup of water
6 tablespoons butter -divided
2/3 cup heavy cream
1 teaspoon vanilla
1/4th cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger [ground]
2 Naan [Indian flatbread]
30-40 mini marshmallows
40-50 halved pecans, toasted

Preparation:

1. Preheat oven to 400 degrees.

2. Cut squash in half lengthwise and remove seeds. Microwave on high for 20 minutes, or until soft.

3. Measure 4 tablespoons butter and the cream, and set aside. Pour sugar into medium saucepan. Add water and, stirring continuously over medium heat, bring to a boil. Continue cooking and stirring until caramelized and light amber in color. Add butter and cream, and stir until thickened. Remove from heat, stir in vanilla, and let cool.

4. Remove flesh from squash. Add two tablespoons butter, brown sugar, cinnamon, nutmeg, and ginger. Mash until smooth. Spread evenly on two Naan. Top with marshmallows, and place in oven, on wire rack, for 10 minutes.

5. Remove from oven. Place pecans generously on Naan. Drizzle caramel, to your taste. There will be plenty left over. Cut with pizza wheel or sharp knife, and enjoy!!

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