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Butternut Squash Custard Recipe

My husband first tried this comforting casserole more than 10 years ago when he was still my fiance. Having enjoyed it so much, he said I needed to offer it at every Thanksgiving dinner. I was happy to oblige!—Maura Calusdian, Londonderry, New Hampshire

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Butternut Squash Custard Recipe

Prep: 25 min. Bake: 55 min.

Yield: 8 Servings

25 55 80

Ingredients

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 eggs
2 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions

Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. 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° for 55-65 minutes or until center appears set. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 202 calories, 6 g fat (3 g saturated fat), 91 mg cholesterol, 118 mg sodium, 33 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Butternut Squash Custard in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p134