Healthy Pie in 3 minutes! Video!

November 17, 2009 at 4:45 pm 16 comments

Buttercup Flan:

So fast, easy and healthy. Dairy free and gluten free


  • 1.5 cups of cooked Buttercup Squash (To bake it, cut the squash in half, take out the seeds and bake cut side face-down for about 1 hour, until soft at 350.)
  • 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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Entry filed under: Busy life tips, Dairy Free, Farmer's Market, Gluten Free, Healthy Fast Food, Healthy Squash Pie - Buttercup Flan, recipes. Tags: , , , , , , , , , .

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16 Comments Add your own

  • 1. anniespickns  |  November 18, 2009 at 12:09 am

    The recipe says Butternut squash but in the video you say to use Buttercup and not Butternut. So Buttercup is correct?

  • 2. ninamanolson  |  November 18, 2009 at 9:16 am

    Thank you for catching that. It is ButterCUP!

  • […] Nina Manolan’s blog, Body Alive, Body Aware. It’s so easy to prepare. Please click  here to watch Nina’s step by step video. Bon […]

  • 4. Rudy Peirce  |  November 20, 2009 at 1:27 pm

    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!

    • 5. ninamanolson  |  November 20, 2009 at 1:38 pm

      Hi Rudy,

      Great! The best thing to grate the frozen ginger with is a microplane. They are awesome kitchen tools.

  • 6. Joanie  |  November 20, 2009 at 11:30 pm

    Thanks Nina, looks yummy! I’m going to make it for Thanksgiving.

    • 7. ninamanolson  |  November 21, 2009 at 7:21 pm

      I love this flan served with Nomi Shannon’s (The Raw Gourmet) Cranberry Sauce on top!

  • 8. Alejandra  |  December 1, 2009 at 7:34 pm

    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.

    • 9. ninamanolson  |  December 1, 2009 at 10:24 pm

      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!

  • 10. Julie HANNON  |  February 3, 2010 at 9:00 am

    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!

  • 11. Most popular posts for 2010 « Nina Mmm's Blog  |  January 5, 2011 at 8:59 pm

    […] Healthy Pie in 3 minutes! Video! […]

  • […] Healthy Pie in 3 minutes! Video! […]

  • 13. Sharon Abra Hanen (@wellfedpoet)  |  October 10, 2011 at 12:29 am

    Some coconut-ty options:
    -grease pan(s) with coconut oil (no need to melt if solid, just use clean pastry brush in jar & brush on);
    -crust of nuts & shredded coconut or coconut manna;
    -coconut sugar (dissolved in a little hot liquid) instead of maple syrup. It has appealing caramel flavor & tends to have less of a sugar impact (can dissolve in favorite chai tea for sweet + spice combo).

    I also find it easier to roast squash whole, then cut when soft (will take a bit longer to cook).

    Thanks for the Facebook reminder of this, Nina — October is when I start to crave spices and squashes!

    • 14. ninamanolson  |  October 12, 2011 at 10:46 pm

      Thanks Sharon. All coconut – all good!

  • 15. maggie evansen  |  October 26, 2011 at 3:35 am

    This weekend my daughter and I made three pies with a lovely (large) Hubbard squash. We brought one to a potluck, the other to my Mom and third to my sisters family – everyone loved it. Thanks for this delicious recipe! I cooked the squash the night before and couldn’t believe how quick and easy it was to whip these up!

    • 16. ninamanolson  |  October 26, 2011 at 9:20 am

      Yay! I love that everyone loved them. It is kind of crazy how easy they are to make. That’s my kind of food!


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Nina Manolson

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