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Butternut Squash Flan

Inactive Prep: 4 hours
Prep: 15 minutes
Cook: 1 hour 30 minutes


1½ cups granulated sugar
2 tablespoons water
2 cups butternut squash, peeled, cored, cubed
3 eggs
4 egg whites
1 tablespoon vanilla
7 ounces fat-free sweetened condensed milk
6 ounces evaporated skim milk
4 ounces reduced fat cream cheese, softened
4 ounces fat-free cream cheese, softened
2 teaspoons cornstarch
2 tablespoons sugar
2 cups 1% milk

Apple Compote
4 medium-sized baking apples, cored, peeled, cubed
1/3 cup sugar
½ cup water
¼ cup dried cranberries
½ stick cinnamon
2 whole cloves
Pinch of salt
2 tablespoons lemon juice


Combine the sugar and water in a saucepan, then simmer, without stirring (you may gently swirl the pan) until the mixture turns to a dark amber syrup. Divide this syrup into 16 individual ovenproof dessert cups or pour into an 8-inch baking pan. Steam the squash until very soft. Cool. Blend along with eggs through the 2 tablespoons of sugar. Whisk in the milk. Divide into the prepared cups or baking pan. Set these into a larger pan, add water to a depth of one inch bake at 325°F until the custard is set (1 to 1½ hours). Remove from the water bath and chill for at least 4 hours. To serve, run a sharp knife around the edge of each cup on the pan and invert onto plates or a platter. Side with apple compote.

Apple Compote
Simmer all, covered for 8-10 minutes. Cool. Remove whole spices.

Recipe courtesy Terry Conlan