Healthy Low Calorie Low Fat High Protein Butternut Winter Squash Custard Recipes

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BUTTERNUT SQUASH CUSTARD



Butternut Squash Custard image

My husband first tasted this comforting casserole more than 10 years ago when he was still my fiance. Having enjoyed it so much, he said I needed to offer it at every Thanksgiving dinner. I was happy to oblige!-Maura Calusdian, Londonderry, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

1 medium butternut squash (2 to 3 pounds), peeled, seeded and cubed
1/2 cup all-purpose flour
1/2 cup sugar
2 cups 2% milk
3 large eggs
2 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 8-10 minutes. Drain., In a large bowl, mash the squash with flour and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2-qt. baking dish. Sprinkle with remaining ingredients., Bake at 350° until center appears set, 55-65 minutes.

Nutrition Facts : Calories 202 calories, Fat 6g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 118mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 3g fiber), Protein 6g protein.

LOW FAT BUTTERNUT SQUASH SOUP



Low Fat Butternut Squash Soup image

Make and share this Low Fat Butternut Squash Soup recipe from Food.com.

Provided by KitchenWitch77

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

4 1/2 cups butternut squash, peeled and cubed
1 medium onion, chopped
2 cups low-fat chicken broth
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1 1/2 teaspoons garam masala
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
2/3 cup low-fat plain yogurt

Steps:

  • Cut squash into quarters and seed; place in a plastic bag and microwave on HIGH for approximately 5 minutes.
  • Remove from bag, peel and chop.
  • Place squash, onion, broth, and spices in saucepan and bring to a boil over medium-high heat.
  • Reduce heat and simmer for 25 minutes or until squash is fully cooked.
  • Remove from heat and puree with a stick blender until smooth.
  • Reduce heat on stove to low and slowly stir in plain yoghurt.
  • Add more spices if needed.
  • Reheat and serve.

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Published 2016-08-29
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