Butternut Squash Custard Flans
Butternut Squash Custard Flans
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Butternut Squash Custard Flans

10 MIN
1 H



  1. Preheat the oven to 180 °C (350 °F). Butter four 125 ml (1/2 cup) capacity ramekins.
  2. Cut the squash in half and remove the seeds. Cut the squash into small segments, then peel. Cook for about 20 minutes in salted boiling water or until tender.
  3. Drain.
  4. In a food processor, purée the squash until smooth. Set 180 ml (3/4 cup) of puréed squash aside for the custard flans. Freeze the remainder for another use. Add the remaining ingredients to the reserved purée and blend well.
  5. The smoother the purée is, the smoother the custard will be.
  6. Divide the mixture among the ramekins. Place the ramekins in a baking dish and fill with hot water halfway up the ramekins.
  7. Bake in the middle of the oven for about 40 minutes.
  8. Remove the ramekins from the water and let rest for 5 minutes before unmoulding. Run a knife around the ramekins before unmoulding. Serve as a side dish.


The butternut squash looks like a large pear. Its sweet orange flesh makes excellent soups, purees and flans. You can find it all year long in the Fruit and vegetables section. With the remaining butternut squash purée, you can make soups, add to mashed potatoes or use it as baby food. They love it.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.