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Rachael Ray's 30-Minute Healthy Recipes

Butternut Squash Maple Quiche


*1 butternut squash, halved lengthwise and seeds removed
*2 tsp. canola oil
*4 eggs
*1 3/4 C half and half
*1/4 C maple syrup
*1 tsp. salt
*1 tsp. pepper


1. Set the oven temperature to 400 degrees and heat while preparing the squash.
2. Brush the canola oil over the entire squash.
3. Place the squash cut side down on a rimmed baking sheet.
4. Bake 55 minutes or until fork tender.
5. Allow the squash to cool enough to handle.
6. Reset the oven temperature to 300 degrees.
7. Remove the peel from the squash.
8. Place the cooked squash into the blender.
9. Puree the squash until very smooth.
10. Remove 2 C of the puree and place into a large mixing bowl.
11. Break the eggs into the puree.
12. Pour in the half and half and blend to combine.
13. Add the maple syrup and blend the ingredients together well.
14. Sprinkle in the salt and the pepper and blend in well.
15. Spray a custard style baking dish with a non stick cooking spray.
16. Pour the puree mixture into the dish.
17. Fill a large pan half way up with water.
18. Submerge the custard baking dish into the water.
19. Bake 50 minutes or until set.


What an unusual way to serve butternut squash! I've baked it before with maple syrup, but this custard-style dish is incredibly interesting and tasty. It's very smooth and sweet, which appeals to even the youngest children. You might even consider heating a little maple syrup with chopped pecans just to drizzle over the top as a final voila!

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