Spiced Butternut Squash Custard

This easy recipe features butternut squash, but could also be used for other winter squash such as acorn, carnival and kabocha.
Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 394 kcal

Equipment

  • 1 Large Stockpot or Instant Pot
  • 1 Vegetable Peeler
  • 1 9x13 baking dish
  • 1 Potato Masher

Ingredients
  

  • 1 butternut squash* 2 to 3 pounds, peeled, seeded and cubed
  • 1/2 cup all-purpose flour or gluten free flour
  • 1/2 cup sugar
  • 2 cups milk 2%, or dairy-free milk
  • 3 eggs*
  • 2 tbsp butter melted
  • 1/8 tsp salt
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

Instructions
 

  • 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.

Notes

Adapted from Taste of Home.

Nutrition

Calories: 394kcalCarbohydrates: 65gProtein: 12gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 147mgSodium: 228mgPotassium: 890mgFiber: 4gSugar: 35gVitamin A: 20405IUVitamin C: 40mgCalcium: 255mgIron: 3mg
Keyword butternut squash, eggs