Butternut Squash Custards

Dear autumn squash,

I just want to start off by saying that I really like you.  Your various colors and shapes are quite stunning.

But (and I guess you could sense the “but” was coming)…

You taste a lot like a sweet potato.  And no one in my house likes sweet potatoes except me.  Okay, Okay.  My husband tolerates them.  Squash, I just don’t know exactly what to do with you sometimes.  When your smaller ones come with the CSA, I like to sit them on my fireplace mantle.  You embody everything autumn, Thanksgiving, etc., etc., and you last a long time.  But a butternut?  That’s a different story.  A little too big for the mantle.  Oh sure, I’ve heard you make great soup but, to remind you, the rest of the family won’t eat you.

So what am I to do?  I could turn you into a main dish, only to have you picked out and set aside on the plate by the underaged residents of our abode.



I could fashion you into a custard-y pudding that rivals my pumpkin pie in warm and spicy goodness.  Yes, that’s what I’ll do.  Then maybe I’ll dress you up with a little whipped cream.  They’ll never know!

Oh, squash!  I just knew we could be friends.



butternut squash custard

Butternut squash custards


  • 2 cups squash purée
  • 2 eggs
  • 1 cup Sucanat, or other unrefined sugar
  • 1/2 tsp salt
  • 1 Tbsp unbleached flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 12 ounces heavy cream

To purèe the squash, preheat oven to 400 degrees. Wash squash and cut in half. Remove the seeds and brush with olive or coconut oil. Lay squash halves face down on a rimmed baking sheet and roast in oven for about an hour. Time may vary according to the size of your squash. Carefully scoop the flesh out and discard the skins.

Turn oven temperature up to 450 degrees.

In a large bowl, beat eggs lightly. Add remaining ingredients, except cream, and mix until combined. Mix in the heavy cream.

Divide between 4-5 ramekins. Place ramekins on a cookie sheet and place in oven for 10 minutes. Turn oven temperature down to 350 degrees and continue to bake another 40-60 minutes, or until a knife inserted in the center comes out clean. How long it needs to bake will depend on the size of your ramekins. Remove from oven and serve warm.


squash puréesquash custard squash custard

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