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Thursday, March 4, 2010

Butternut Custard

In honor of the March snowstorm now blowing through my yard, I'm posting this recipe. Part pumpkin pie, part baked pudding, it's all delicious. So bake some this week and curl up with a bowl. And don't feel guilty - it's low fat, low sugar, high fiber, just good for you and good to eat.


Butternut Custard

1 medium butternut squash - about 2-3 pounds
3/4 c. milk
4 eggs
1 c. brown sugar
1 t. ginger
1 t. cinnamon
1/2 t. nutmeg
1/4 t. salt

Split squash in half lengthwise, scoop out seeds. Place squash in 9x13 pan and cover with foil. Bake at 350 until very tender, about one hour. Let cool. Scoop out flesh. Place 2 c. butternut squash in blender. Add milk and eggs. Puree until smooth, about one minute, it will be very thick. Pour into bowl. Add sugar and spices. Beat with whisk until smooth. Pour into well-greased 9x13 pan, spread evenly. Bake at 400° F for twenty minutes, turn heat down to 325° about 45 minutes, until filling is set and toothpick comes out clean. Serve warm with whipped topping.


  1. Yum! I'm diabetic, so this is a good recipe for me. Thanks!

  2. You can cut down on the sugar if the squash is sweet enough. You can also replace it with 1/3 c. honey to cut back on the sugar.

  3. Wonder if you could do the same thing with pumpkin?

    Squash brings back horrid childhood veggie memories:-) Nice recipe though.

  4. I've used pumpkin and pretty much any of the orange squash varieties. I prefer butternut because it is very dense with little water and has a really sweet taste when it is baked.

    Just make sure you run it through the blender for a creamy consistency.


Keep it clean, keep it nice.