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Butternut Squash Custard

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.


    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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