Butternut Squash Custard
This belly-warming butternut squash custard is made with humble ingredients and straightforward directions, proving that even the simplest dishes are often the very best.
Ingredients
- 1 mediumbutternut squash (2 to 3 pounds), peeled, seeded and cubed
- ½ cupall-purpose flour
- ½ cupsugar
- 2 cups2% milk
- 3 largeeggs
- 2 tablespoonsbutter, melted
- ⅛ teaspoonsalt
- ⅛ teaspoonground cinnamon
- ⅛ teaspoonground nutmeg
Directions
- 1
Preheat the oven to 350°F. Place the cubed butternut squash in a large saucepan and cover it with water. There should be about 1 inch of water on top of the butternut squash cubes. Bring the water to a boil, then reduce the heat to a simmer. Cover the saucepan and let the butternut squash cubes simmer until they’re completely fork-tender, 8 to 10 minutes. Drain the excess water. Editor’s Tip: The butternut squash must be completely tender or there will be chunks of hard squash in your custard.
- 2
In a large bowl, use a potato masher to mash the butternut squash cubes with the all-purpose flour and sugar until blended. Use a whisk to stir in the 2% milk, eggs and melted butter. Editor’s Tip: You could also do this entire process with an immersion blender or in a food processor.
- 3
Pour the custard batter into an ungreased 2-1/2-quart baking dish. Sprinkle the salt, cinnamon and nutmeg evenly all over the top.
- 4
Slide the dish into the oven and bake the custard until the center appears set, 55 to 65 minutes. Serve the custard warm, at room temperature or chilled from the fridge. Enjoy!