Two-Tone Butternut Squash Flans
- 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)
- 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 325u0b0 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.
butternut squash, milk, salt, ground nutmeg, pepper, eggs, egg, vegetable cooking spray, ground nutmeg, sprigs
Taken from www.myrecipes.com/recipe/two-tone-butternut-squash-flans (may not work)