Two-Tone Butternut Squash Flans

Recipe from

Cooking Light

Nutritional Information

Calories 88
Caloriesfromfat 20 %
Fat 2 g
Satfat 0.6 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 5.2 g
Carbohydrate 13.5 g
Fiber 1.2 g
Cholesterol 75 mg
Iron 0.9 mg
Sodium 255 mg
Calcium 114 mg


3 cups cubed peeled butternut squash
1/2 cup evaporated skimmed milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 eggs
1 egg white
Vegetable cooking spray
Ground nutmeg (optional)
Watercress sprigs (optional)


Place squash in a medium saucepan; cover with water, and bring to a boil. Cover and cook 15 minutes or until tender. Drain well.

Combine squash and next 6 ingredients (squash through egg white) in a blender, and process until smooth. Divide squash mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until a knife inserted in center comes out clean. Remove cups from water; let stand 5 minutes.

Loosen edges of custard with a knife or rubber spatula. Invert custard cups onto individual plates. Sprinkle with nutmeg, and garnish with watercress, if desired.

November 1995
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