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.

HEALTHY LOW-CALORIE, LOW-FAT, HIGH-PROTEIN BUTTERNUT WINTER SQUASH CUSTARD RECIPE



Healthy Low-Calorie, Low-Fat, High-Protein Butternut Winter Squash Custard Recipe image

I found inspiration in a recipe in my Cooking Pleasures Magazine from Cooking.com, where I have been a lifetime member for some time now. The recipe, called Maple-Butternut Custard, was featured in the October/November 2007 issue. Originally the recipe, per serving, had 240 calories, 13.5 total fat grams and 2 grams fiber. Not...

Provided by Linda Brewer

Categories     Other Breakfast

Time 1h50m

Number Of Ingredients 4

1 butternut squash, halved length-wise, seeds removed, sprayed with cooking spray, placed face-down on rimmed baking pan
2 teaspoons low-fat plain yogurt (can use vanilla if sweeter custard is desired)
4 4 eggs or 1 cup egg substitute
1/4 c lite or sugar free maple (or maple flavored) syrup

Steps:

  • 1. Preheat oven to 400 degrees with rimmed baking pan inside. Spray both sides of squash with cooking spray (any preferred flavor will do) and place, cut sides down on preheated, rimmed baking pan. Place in oven and reduce heat to 300 degrees. Bake until fork tender, about an hour or until the edges of cut side of squash begin to brown, carmelizing.
  • 2. Remove from pan when done to allow to cool. When cool enough to handle, use a spoon to remove all that gorgeous meat from the skin of squash, puree in a food processor or beat with hand mixer until very smooth. ( I use Cuisinart kitchen appliances) You will need 2 cups for this recipe and can put the remainder in a zippered bag and freeze for later use.
  • 3. Put squash and all ingredients except pecans in a bowl, whisking well until smooth and eggs are completely mixed in.
  • 4. Pour into a 6 cup or bigger, shallow glass or ceramic baking dish that has been sprayed with cooking spray, Put this dish into a larger baking dish or oven safe skillet, half filled with hot water. Bake for 55 to 65 minutes at 300 degrees, until custard has just set and a knife inserted just off-center comes out clean. Top with pecan halves in a pretty pattern, with about 2 per serving. Makes 6 servings. Cool a bit before cutting.
  • 5. For more great health comfort food recipes, visit my site at, http://www.examiner.com/comfort-food-in-national/linda-brewer

THICK AND CREAMY MASHED BUTTERNUT SQUASH



Thick and Creamy Mashed Butternut Squash image

An easy recipe for mashed butternut squash. Cook the squash in the microwave, then add butter, Parmesan, garlic, and salt. Simple and good!

Provided by Vered DeLeeuw

Categories     Side Dish

Time 25m

Number Of Ingredients 5

1 lb. raw butternut squash (peeled and cubed )
4 tablespoons unsalted butter (softened )
1/4 cup grated Parmesan cheese ((not coarsely shredded))
1 teaspoon minced fresh garlic
1 teaspoon Diamond Crystal kosher salt ((or 1/2 teaspoon fine salt))

Steps:

  • Place the butternut squash cubes in a large microwave-safe bowl. Add 1/2 cup water, cover, and microwave until tender, about 15 minutes. Drain well.*
  • Place the cooked butternut squash along with the remaining ingredients in your food processor. **
  • Process until smooth, 1-2 minutes, stopping to scrape the sides with a spatula as needed. Start processing on low, then process on high until smooth.
  • Serve the mash immediately. Keep leftovers in the fridge, covered, for 3-4 days.

Nutrition Facts : ServingSize 0.25 recipe, Calories 171 kcal, Carbohydrate 12 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Sodium 380 mg, Fiber 3 g

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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