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.
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