Butternut Squash Custard

Name: Butternut Squash Custard
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 servings.
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 Eggland's Best eggs; 2 tablespoons butter, melted; 1/8 teaspoon salt; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg

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

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 Eggland's Best 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.

Nutrition Facts

3/4 cup: 202 calories, 6g fat (3g saturated fat), 91mg cholesterol, 118mg sodium, 33g carbohydrate (18g sugars, 3g fiber), 6g protein.

Originally published as Squash Souffle in Holiday & Celebrations Cookbook 2010

Reviews

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Average Rating:

mamaknowsbest

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!