Two-Tone Butternut Squash Flans

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 20%
  • Fat: 2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.2g
  • Carbohydrate: 13.5g
  • Fiber: 1.2g
  • Cholesterol: 75mg
  • Iron: 0.9mg
  • Sodium: 255mg
  • Calcium: 114mg


  • 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)


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Two-Tone Butternut Squash Flans Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy