Buttercup Flan:
So fast, easy and healthy. Dairy free and gluten free
Ingredients:
- 1.5 cups of cooked Buttercup Squash (To bake it, put the whole squash into the oven for 1 hour at 350, it’s done when a knife goes in easily. When cooked, cut in half, scoop out the seeds and scoop out the flesh)
- 3 eggs
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla
- 1 tsp cinnamon
- 1 tsp ginger (or less if you don’t love it)
- sprinkle of nutmeg
- dash of sea salt.
Blend it all up in food processor.
Pour into a greased pie plate
Bake at 450 for 10 minutes, and then 350 for 30 minutes or until set and slightly brown.
Food that you can love, that loves you back!
Update for Nov. 2010: I have heard from dozens of folks who have made this pie with ease and loved it!
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Nina Manolson, MA, CHC, certified Health Coach and Psychology of Eating Coach believes that every women deserves to feel good in their own body. She helps women create a healthy and positive relationship with their food and body so they can love their body and life! She’s the founder of NinaManolson.com and NourishedWomanNation.com
She helps busy women look and feel their best, and helps them feed their kids well in a world that doesn’t.
She’s the author of “Feed Your Kids Well In A World That Doesn’t: an everyday guide to make healthy food happen in your home and beyond”. She’s also the recipient of the prestigious Health Leadership Award from the Institute for Integrative Nutrition.
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The recipe says Butternut squash but in the video you say to use Buttercup and not Butternut. So Buttercup is correct?
Thank you for catching that. It is ButterCUP!
Great video. I like the idea of keeping ginger in the freezer. I like to keep fresh ginger on hand, but sometimes I don’t make use of it for a long time and it shrivels up or gets moldy. And it ain’t cheap (though I often get pretty small pieces). The freezer tip will save me Money!
Hi Rudy,
Great! The best thing to grate the frozen ginger with is a microplane. They are awesome kitchen tools.
Thanks Nina, looks yummy! I’m going to make it for Thanksgiving.
XXX
I love this flan served with Nomi Shannon’s (The Raw Gourmet) Cranberry Sauce on top!
Hey Nina
i made your flan for thanksgiving and it was a hit with my guests.
i made a pie with it using a nut crust with half of it.
Thanks!!
I am so glad to hear the flan was a hit. Someone just e-mailed my yesterday and told me they made it too. She called it flantastic!
Mmm, the nut crust sounds great!
well-I made it with these sweet little pumpkins this morning- they look like pumpkin shaped delicata squash! yummy indeed. I did a fun thing too- I put the squash in the oven the night before and set the oven to go on in the morning before wake-up so I could whip up the pie in the am and have warm pie in the morning– (and an oven warmed kitchen to come into smelling of baking pumpkin)–
thanks for this!
I’m so glad you shared this easy recipe! Thanks! I made it with half butternut squash and half sweet potato and served it for Thanksgiving. It was quite a hit – this one is a keeper!
Is it considered dairy free if it has eggs in it???
Eggs are dairy free