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.
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.
