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Butternut Squash Custard

 Butternut Squash Custard
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
8 ServingsPrep: 25 min. Bake: 55 min.

Ingredients

  • 1 medium butternut squash (2 to 3 pounds), peeled, seeded and cubed
  • 1/2 cup King Arthur Unbleached 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,

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Butternut Squash Custard (continued)

Nutritional Facts: 33 g carbohydrate, 3 g fiber, 6 g protein.