Butternut Squash Flan Recipe

Name: Butternut Squash Flan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups milk; 1/4 cup milk, cold; 1 vegetable bouillon cube; 2 tablespoons cornstarch; 1 large onion, chopped; 2 tablespoons butter; 2 tablespoons parmesan cheese; 1 cup ham, finely chopped; 3 cups butternut squash, cooked and pureed; 4 large eggs; 1/4 teaspoon pepper; 1/4 teaspoon nutmeg

Servings: persons

2 cups milk
1/4 cup milk, cold
1 vegetable bouillon cube
2 tablespoons cornstarch
1 large onion, chopped
2 tablespoons butter
2 tablespoons parmesan cheese
1 cup ham, finely chopped
3 cups butternut squash, cooked and pureed
4 large eggs
1/4 teaspoon pepper
1/4 teaspoon nutmeg

1
Melt butter and cooked onion on medium heat until golden brown and caramelized.
2
Warm up the milk and dissolve the bouillon cube in it.
3
Boil the milk and add the cornstarch previously dissolved in a 1/4 cup of cold milk.
4
Stir and cook for 3 minutes.
5
Remove from heat and add the onion, Parmesan cheese, chopped ham and squash puree.
6
Mix well and let it come to room temperature.
7
Meanwhile beat eggs, with pepper and nutmeg.
8
Add eggs to previous mixture.
9
Spray 8 small flan moulds (or Ramequins) with vegetable oil and fill with the mix, leaving 1/2 inch from the border.
10
Cook in a 350 oven in a water bath for 30 to 40 minutes.
11
Remove from oven, let sit for a few minutes and remove flans by inverting them.

1667

kcal

Calories

166

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups milk, 1/4 cup milk, cold, 1 vegetable bouillon cube, 2 tablespoons cornstarch, and more.

Yes, Butternut Squash Flan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Flan

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