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Butternut Custard

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Submitted by: Meredith Mann

 

This custard has the flavor and texture of pumpkin pie, but uses butternut squash instead. It also contains eggs, evaporated milk, cinnamon and raisins, and uses either sugar or a sugar substitute made for baking.
 

Ingredients

  • 4 cups mashed cooked butternut squash
  • 2 eggs, beaten
  • 3/4 can evaporated milk
  • Dash salt
  • 1 tsp. vanilla
  • 2 tbsp. melted butter
  • 3/4 cup sugar or Splenda
  • 1 cup raisins
  • 1 1/2 tsp. cinnamon

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Method

Combine all ingredients. Pour into greased casserole. Place in a larger pan with hot water in the bottom. Bake at 350 degrees for 1/2 to 3/4 hour or until set. Serve warm or chill; microwave portions to reheat, if wanted. Serve with ice cream or whipped cream.

 

Notes: Substitute pumpkin for the squash if desired. The first time I tried this idea, I did it with a neighbor's cast-off Halloween Pumpkin! Delicious, and good for you!

 

Number of Servings: Easily serves 8 people

 

Submitted by: Meredith Mann ()

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