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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Two-Tone Butternut Squash Flans

Cooking Light NOVEMBER 1995

  • 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)

Preparation

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.

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
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Two-Tone Butternut Squash Flans recipe

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