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 large eggs; 2 tablespoons butter, melted; 1/8 teaspoon salt; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg

Total Time Prep: 25 min. Bake: 55 min.

Yield 8 servings

Test Kitchen Approved

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

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 large 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 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.

Recipe Creator