Two-Tone Butternut Squash Flans – a delicious recipe with butternut squash, milk, salt, ground nutmeg, pepper, eggs. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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 325u00b0 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.
1347
kcal
Calories
146
g
Fat
4
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 cups cubed peeled butternut squash, 1/2 cup evaporated skimmed milk, 1/2 teaspoon salt, 1/8 teaspoon ground nutmeg, and more.
Yes, Two-Tone Butternut Squash Flans 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.
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