Butternut Squash Custard
My husband first tasted 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
Reviews
Sounded like a good recipe, liked the review described as creme brûlée texture and made today. The texture is definitely that of a custard and think a good substitute for a basic squash side dish. I did use suggestion of substituting half-and-half and light cream instead of milk which likely added richness. Also, added one-quarter cup brown sugar and more spice. Tasted it while still warm and seemed to be missing something, needed something to boost the flavor. I took a little portion and added small amount of orange zest to the warm mixture. For me it was what was needed then added zest to the remaining casserole. While three-quarters cup of sugar seems quite a lot it was not too much and not too sweet. I plan to freeze and use for a Thanksgiving side and might add in some marshmallows before re-heating for a textural component. This might be a good substitute for a candied sweet potato casserole if you love squash. I would make again.
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.
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.
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!