ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Two-Tone Butternut Squash Flans

HOWARD L. PUCKETT
Yield 6 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.