This post is completely serendipitous because I wasn’t thinking of making a custard anytime in the near future or baking with butternut squash. Don’t get me wrong…I enjoy butternut squash and I’ll take a custard any day, but I had other recipes in mind. Nevertheless, I was going through my freezer the other day and found a package of frozen butternut squash….the wheels in my head began to turn!
This butternut squash custard with the flavor medley of cinnamon, nutmeg and maple syrup make this sweet. You will taste Fall and it tastes warm and comforting. I promise. Even better, I like my butternut squash custard a la mode!
A perk about this custard, other than the fact that it tastes like Fall, is that it’s light and creamy without the fat. Moreover, butternut squash is so good for you. It’s full of potassium, vitamin B6 and dietary fiber, making it incredibly heart-healthy. You could also make this custard using pumpkin, which I have already done and yes, it tasted like smooth pumpkin pie.
Butternut Squash & Maple Custard
Inspired by this recipe
- 11/2 cups fat free milk or 1% milk. The original recipe used vanilla soy milk.
- 3/4 cup fresh butternut squash puree or frozen and thawed butternut squash puree
- 2/3 cup evaporated cane sugar
- 11/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 Tlbs organic maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 2 large eggs
- 1 egg white
- Cooking spray
Preheat oven to 325 degrees.
Spray your 4 to 6 ramekins with cooking spray.
In a large bowl, combine all the ingredients and stir well with a whisk. Divide the butternut squash mixture evenly among 6 (6-ounce) ramekins or 4 (8-ounce) ramekins.
Place the ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake for 50 minutes or until a knife inserted in center comes out clean. Remove the ramekins from pan, and cool completely on a wire rack. Cover and chill in the refrigerator for at least 3 hours.