High Protein Butternut Squash Custard
This High Protein Butternut Squash Custard is what happens when a bag of freezer veggies gets a very cozy makeover. We’re talking a soft, warmly spiced middle, creamy vanilla protein yogurt, sweet persimmon, and buttery walnut crunch. Basically, all the fall dessert vibes in a bowl you can absolutely eat for breakfast. And with about 35 grams of protein including the toppings? Even better.
Servings: 1
Calories: 373.9kcal
Ingredients
Custard:
- 170 g Frozen Butternut Squash (Earthbound Farm)
- 1 Large Egg (Vital Farms)
- 7 g Vanilla Milkshake Protein Powder (Quest)
- 2 g Tapioca Flour (Bob’s Red Mill)
- ½ tsp Pumpkin Spice
- 1 pinch Salt
Vanilla Protein Yogurt:
- 75 g Nonfat Greek Yogurt (Fage)
- 15 g Vanilla Milkshake Protein Powder (Quest)
- 10 ml Milk
Toppings:
- 60 g Persimmon (cubed)
- 7 g Butter Toffee Walnuts (chopped (Unbound))
Instructions
Butternut Squash Base
- Steam your frozen butternut squash according to the package instructions, then blend until smooth. Let cool for about 30 minutes before adding in the remaining ingredients.170 g (1.21 cups) Frozen Butternut Squash
- Preheat your oven to 350°F.
- Add the remaining custard ingredients and mix until smooth.1 Large Egg, 7 g (1 tbsp) Vanilla Milkshake Protein Powder, 2 g (1 tsp) Tapioca Flour, 1/2 tsp Pumpkin Spice, 1 pinch Salt
- Pour into an oven-safe bowl and bake for 35 minutes, or until the center is set.
Vanilla Yogurt
- Meanwhile, mix your Greek yogurt, protein powder, and milk until smooth and creamy.75 g (0.33 cup) Nonfat Greek Yogurt, 15 g (0.5 scoop) Vanilla Milkshake Protein Powder, 10 ml (2 tsp) Milk
Toppings:
- Let the custard cool slightly (5 minutes), then spoon the vanilla protein yogurt on top. Finish with cubed persimmon and chopped walnuts, and enjoy!60 g (0.5 whole) Persimmon, 7 g (1 tbsp) Butter Toffee Walnuts
Nutrition Information
High Protein Butternut Squash Custard
Serving Size
1 Serving
Amount per Serving
Calories
373.9
% Daily Value*
Fat
9.4
g
14
%
Saturated Fat
1.9
g
12
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
2.6
g
Cholesterol
200.3
mg
67
%
Sodium
194.2
mg
8
%
Potassium
981.4
mg
28
%
Carbohydrates
38.8
g
13
%
Fiber
6.7
g
28
%
Sugar
15.2
g
17
%
Protein
34.7
g
69
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.