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Butternut Squash Flan Recipe

Looking for an easy Butternut Squash Flan recipe? Learn how to make Butternut Squash Flan using healthy ingredients.


Submitted by sami326

Makes 9 servings



Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chef Jesús Gonzá

Recipe Ingredients for Butternut Squash Flan

1 1/2 pounds butternut squash
1 1/2 cups skim milk
4 large egg whites
2 large eggs
1/4 cup maple syrup
3 tablespoons pure vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Recipe Directions for Butternut Squash Flan

  1. Preheat oven to 350° F. Line large-rimmed baking sheet with parchment paper or nonstick liner.

  2. Place squash cut-side down on baking sheet and roast until completely tender when pierced with knife, 40 to 50 minutes. When cool enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into food processor. (Reserve remainder for another use.)

  3. Scrape squash flesh from its skin, place 1 1/2 cups in food processor, and set aside.

  4. In double boiler or metal bowl, pour warm milk over pan of simmering water until until steaming, add to squash in processor and purée until very smooth, 1 to 3 minutes. Add egg whites, eggs, maple syrup, vanilla, ginger, cinnamon, nutmeg, cloves and process until smooth, about 30 seconds to 1 minute.

  5. Divide batter evenly among 18 (3-ounce) or 9 (5-ounce) ramekins or custard cups. Place ramekins in large roasting pan and add enough hot water to pan to come halfway up sides of ramekins. Cover entire pan with foil and bake until flans are set in the middle, 22 to 25 minutes for 3-ounce ramekins or 32 to 35 minutes for 5-ounce ramekins.

  6. Transfer roasting pan to cooling rack and let flans rest in water, uncovered, until room temperature, then remove ramekins from water and refrigerate until thoroughly chilled, about 3 hours.

  7. Serve flans in ramekins, or slide flexible knife around side of each ramekin, pulling up slightly from bottom to break seal, then cover with dessert plate and invert to unmold. Garnish with fruit and mint sprigs and serve.

Categories

Dairy, Eggs, Vegetables, Breakfast, Brunch, Dessert, First Course, Side Dish, Snacks, American, Thanksgiving, Bake, Gluten-Free

Nutrition Facts
Serving Size 156.0g
Amount Per Serving
Calories
109
Calories from Fat
12
% Daily Value*
Total Fat
1.3g
2%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
48mg
16%
Sodium
62mg
3%
Potassium
399mg
11%
Total Carbohydrates
17.9g
6%
Dietary Fiber
1.7g
7%
Sugars
9.7g
Protein
5.1g
Vitamin A 164% Vitamin C 27%
Calcium 10% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • High in manganese
  • High in potassium
  • High in selenium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in cholesterol
  • Very high in sugar
  • Contains alcohol
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