Butternut Squash Custard
Total TimePrep: 25 min. Bake: 55 min.
- 1 medium butternut squash (2 to 3 pounds), peeled, seeded and cubed
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 cups 2% milk
- 3 large eggs
- 2 tablespoons butter, melted
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 8-10 minutes. Drain.
- In a large bowl, mash the squash with flour and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2-qt. baking dish. Sprinkle with remaining ingredients.
- Bake at 350° until center appears set, 55-65 minutes.
Nutrition Facts3/4 cup: 202 calories, 6g fat (3g saturated fat), 91mg cholesterol, 118mg sodium, 33g carbohydrate (18g sugars, 3g fiber), 6g protein.
Dec 4, 2019
This was very good, sweet, warm -and mild enough for all ages to love. I doubled the spice (half mixed in, half sprinkled on top) and that seemed just right. I have had something very similar before that got rave reviews but tasted more like a desert. The next time I make this I will try to recreate that by using cream or half-and-half instead of milk, and brown sugar, a little more than the recipe calls for. I had something similar years ago, that had almost a creme brulee type caramel flavor, but it was butternut squash. I may try to recreate that next with slightly more brown sugar and cream.
Oct 21, 2019
In our Thanksgiving standard Butternut squash recipe, I cut the sugar back to about 1/4 Cup. I add chopped dates or raisins and chopped pecans to the custard along with the spices (to taste) before baking.
Oct 6, 2014
We didn't know we were going to LOVE this custard! Yummy, just the right amount of spice, not overwhelming. Delightful. Even the non-squash loving teenager in our house devoured it. I used a hand held blender to cream/mash the mixture to remove squash lumps. Since I was uncertain of it's 'doneness' baked a little over 65 minutes. Perfect!