• prep: 0 hr
  • cook: 0 hr
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  • servings:
  • Ingredients

    • 3/4 cup packed light brown sugar
    • 3 tablespoons corn starch
    • 1 cup roasted butternut squash purée*
    • 2 cups half and half
    • pinch of salt
    • 3 large egg yolks
    • 1 teaspoon vanilla extract
    • 2 tablespoons butter, cut into pieces

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 54 % Daily Value *
    • Total Fat: 6 g 8.85%
    • Saturated Fat: 4 g 18.23%
    • Trans Fat: 0 g %
    • Cholesterol: 15 mg 5.09%
    • Sodium: 46 mg 1.91%
    • Calcium: 2 mg 0.18%
    • Potassium: 3 mg 0.09%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.01%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 3.55%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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