Squash Custard

Squash Custard

2 cups cooked squash, pumpkin, or sweet potatoes, well mashed (butternut squash is my favorite)

2 eggs

1/2 cup sugar

1 tsp cinnamon (can use more–I do)

1/2 tsp cloves

1/2 tsp ginger

1 13-oz can evaporated milk (or 1 1/2 cups soy milk)

Heat oven to 350 degrees F.

Whisk together squash, eggs, sugar and spices until quite smooth. (I often use an immersion blender to get it extra smooth.) Slowly add the milk or soy milk to the squash mixture. Pour mixture into a lightly greased (or sprayed with cooking spray) baking dish. Bake in oven 45-60 minutes. The custard is done when it seems firm throughout.

This recipe is very forgiving. You can adjust the spices, sweetener, and liquid to your taste. Just cook it until it’s firm.

11 thoughts on “Squash Custard

  1. Made this Sqush Custard today. WAY TOO MUCH cinnamon and cloves. (And I like both).
    Others in the household said the same and we threw it out.

  2. I have revised the recipe to bring the spice level down to a more moderate level. As the recipe notes, you can go up or down on any of the spices or the sweetness, depending on your taste.

  3. The ratio of pumpkin, egg, and milk lends itself to a savory variation which I hope you will try:
    No sweetener
    Add curry powder
    I make it for an entree.

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