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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
  • Total Time
    Prep: 25 min. Bake: 55 min.
  • Makes
    8 servings


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

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  • Kathy
    Nov 11, 2020

    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.

  • ashley
    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.

  • bhlovecooking
    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.

  • 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!