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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.
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: butternut squash, eggs, winter squash
Season: Fall, Winter
Diet: Gluten Free, Vegetarian
Servings: 8
Calories: 394kcal
Author: Taste of Home

Equipment

  • 1 Large Stockpot or Instant Pot
  • 1 Vegetable Peeler
  • 1 9x13 baking dish
  • 1 Potato Masher

Ingredients

  • 1 butternut* 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: 394kcal | Carbohydrates: 65g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 147mg | Sodium: 228mg | Potassium: 890mg | Fiber: 4g | Sugar: 35g | Vitamin A: 20405IU | Vitamin C: 40mg | Calcium: 255mg | Iron: 3mg