Penn Herb Wellness Guide
Winter Squash Custard
Pumpkin and winter squash custards are topped with toasted pecans for a tempting holiday side dish.
Ingredients
- 3 eggs
- 1/3 cup packed brown sugar
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 1 16 oz can pumpkin
- 1 12 oz package frozen winter squash, defrosted
- 1/4 cup chopped toasted pecans
Directions
- Heat oven to 350F. Beat eggs, sugar, salt, and spice in large bowl until blended. Add pumpkin, squash, and pecans; mix well. Pour into greased 2-quart baking dish; smooth top.
- Bake in center of 350F oven until knife inserted near center comes out clean, 3035 minutes.
Nutrition Facts
Calories 168
Calories from Fat 48 (29%)
(9%)Total Fat 6g
(5%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(31%)Cholesterol 93mg
(10%)Sodium 234mg
(10%)Potassium 367mg
Total Carbohydrate 27g
(14%)Dietary Fiber 3g
Sugars 16g
Sugar Alcohols 0g
(10%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.