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.
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: https://www.tasteofhome.com/recipes/butternut-squash-custard/?epik=dj0yJnU9dXFKSkNLRkh5UVBBQjdVSktCeUFGU1ExR1F1dHExQ1omcD0wJm49U3UxZ3JIVHJMYzZRTmtpR05lUnlEdyZ0PUFBQUFBR05wWkF3