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Old 09-01-2005, 01:17 PM   #1
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Butternut Squash Flans - Waving at PA Baker

PA, hope you see my post, as you're a butternut/squash fan too.

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
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 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.

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Old 09-01-2005, 01:43 PM   #2
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Thanks, mish! I'm posting some for you right now, too!
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Old 09-01-2005, 01:55 PM   #3
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So glad you caught my post PA. This one really appealed to me. A different twist & so easy. Hope you you might want to give it a try.
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Old 09-01-2005, 02:04 PM   #4
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The two of you are posting great recipes for my favorite type of squash!!!! Thank you both!!!
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Old 09-01-2005, 02:18 PM   #5
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Thank you Shunka. Appreciate the input. So nice to see the squash fans out there. I would do this in ramekins, & thinking out loud, instead of watercress, maybe garnish with a rosemary.
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