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    You are in: Home / Recipes / Butternut Squash Flan Recipe
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    Butternut Squash Flan

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    MsPia's Note:

    This is a good looking (and tasty) side dish. Do not add salt, since the boullion cube is already pretty salty.

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    Ingredients:

    Serves: 8

    Yield:

    small f ...

    Units: US | Metric

    Directions:

    1. 1
      Melt butter and cooked onion on medium heat until golden brown and caramelized.
    2. 2
      Warm up the milk and dissolve the bouillon cube in it.
    3. 3
      Boil the milk and add the cornstarch previously dissolved in a ¼ cup of cold milk.
    4. 4
      Stir and cook for 3 minutes.
    5. 5
      Remove from heat and add the onion, Parmesan cheese, chopped ham and squash puree.
    6. 6
      Mix well and let it come to room temperature.
    7. 7
      Meanwhile beat eggs, with pepper and nutmeg.
    8. 8
      Add eggs to previous mixture.
    9. 9
      Spray 8 small flan moulds (or Ramequins) with vegetable oil and fill with the mix, leaving ½ inch from the border.
    10. 10
      Cook in a 350 oven in a water bath for 30 to 40 minutes.
    11. 11
      Remove from oven, let sit for a few minutes and remove flans by inverting them.

    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash Flan

    Serving Size: 1 (189 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 151.1
     
    Calories from Fat 74
    49%
    Total Fat 8.3 g
    12%
    Saturated Fat 4.4 g
    22%
    Cholesterol 124.0 mg
    41%
    Sodium 111.0 mg
    4%
    Total Carbohydrate 13.3 g
    4%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.1 g
    8%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    vegetable bouillon cubes

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