Preheat the oven to 350 degrees.

For the caramel, combine the sugar, maple syrup and salt in a small saucepan. Bring to a boil, swirling the pan (do not stir) to dissolve the sugar. Once dissolved, cook at a low boil without swirling for 5 to 10 minutes, until the mixture turns a golden brown and reaches 230 degrees. Immediately pour into a 9 inch round cake pan (or pan of your choice). Set aside to cool while you make the flan.

For the flan , place the sweetened condensed milk, evaporated milk, butternut squash, and cream cheese in the blender and blend on medium speed until smooth. Add in eggs, vanilla, maple syrup, cinnamon, and nutmeg. Gently pour the mixture into the pan with the caramel making sure they do not combine.

Place the pan in a larger pan or roasting pan and fill with very hot tap water to come halfway up the sides of the cake pan. Bake for 1 hour, or until the custard is just set. It will be firm but still jiggle in the middle; a knife inserted will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 4 hours.

Run a knife around the edge of the flan. Turn out onto a large plate with a slight lip over the cake pan so your caramel doesn't run all over the place and flip them both, turning the flan out onto the plate. The caramel should stay on the flan mostly until you slice it. Slice, serve and enjoy!