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Butternut Squash Custard

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Total Time
Prep: 25 min. Bake: 55 min.

By Taste Of Home Editorial Team

Recipe by Maura Calusdian

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

My husband first tasted this comforting casserole more than 10 years ago when he was still my fiance. Having enjoyed it so much, he said I needed to offer it at every Thanksgiving dinner. I was happy to oblige!—Maura Calusdian, Londonderry, New Hampshire

Test Kitchen Approved

Butternut Squash Custard

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Yield: 8 servings
Prep: 25 min
Cook: 55 min
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Ingredients

  • 1 medium butternut squash (2 to 3 pounds), peeled, seeded and cubed
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 2 cups 2% milk
  • 3 large eggs
  • 2 tablespoons butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
Text Ingredients

Directions

  1. 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.
  2. 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.
  3. Bake at 350° until center appears set, 55-65 minutes.

Nutrition Facts

3/4 cup: 202 calories, 6g fat (3g saturated fat), 91mg cholesterol, 118mg sodium, 33g carbohydrate (18g sugars, 3g fiber), 6g protein.
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