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Butternut Squash Custard

My husband first tasted this comforting casserole more than 10 years ago when he was still my fiance. Having enjoyed it so much, he said I needed to offer it at every Thanksgiving dinner. I was happy to oblige!—Maura Calusdian, Londonderry, New Hampshire
  • Total Time
    Prep: 25 min. Bake: 55 min.
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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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