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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
TOTAL TIME: Prep: 25 min. Bake: 55 min. YIELD: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 eggs
  • 2 tablespoons butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


  • 1. 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.
  • 2. 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.
  • 3. Bake at 350° for 55-65 minutes or until center appears set. Yield: 8 servings.

Nutritional Facts

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

Reviews for Butternut Squash Custard

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mamaknowsbest User ID: 5826120 171166
Reviewed 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!"

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