With little ones in the home, we constantly search for ways to increase the nutritional value of everything they eat. Dessert is one of those times we can succeed when the little folks are not looking. Alastair and Frederick were both wide-eyed with delight when they dug into these baked custards. This treat is just sweet enough, just rich enough, just flavored enough to be a great big hit on a cold afternoon. Baking them in individual custard cups makes the butternut squash custard seem really special when served. Each child gets their own – adults, too! To serve as a slightly more extravagant evening dessert, top with freshly whipped cream and garnish with orange marmalade.
This recipe is found in Yvonne Young Tarr’s Squash Cook Book. This is one of the few recipes I’ve ever found that I have not made significant changes to. Try it and you will see why.
Butternut Squash Custard Ingredients
- 1 cup butternut squash puree
- 2/3 cups sucanat or brown sugar
- 2 lightly beaten eggs
- 1/4 teaspoon each: salt, ginger, cinnamon, nutmeg
- 1 cup heavy whipping cream
- 2 tablespoons orange marmalade
Butternut Squash Custard Steps
- Butter six custard cups and place in a large baking dish with sides.
- Mix all of the ingredients in a bowl in the order given.
- Ladle the mixture into the custard cups using a soup ladle.
- Pour hot water into the baking dish so it comes almost to the level of the custard mix in the cups.
- Carefully place the whole business into a 350 degree oven and bake for 50 to 60 minutes.
- To test for doneness, slide a sharp knife into one of the custards. The knife will come out clean when the custard is done. If knife is not clean, bake for another ten minutes and re-test.
- Custards will have a dark top, almost crusty in texture and tasting a bit of caramel. The inside will be soft and delicate.
After enjoying this Butternut Squash Custard you will want to make plans to have butternut squash puree on hand so this dish is quick and easy to turn out. One way is to have butternut squash puree frozen in one-cup measures. This makes it so simple.
This post was shared at Real Food Wednesday, Simple Lives Thursday, Fresh Bites Friday, Freaky Friday, Foodie Friday, Frugal Friday, Fight Back Friday
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Ooh, looks like it’s savory and sweet.
Nice!
That looks delicious! Since we’re on GAPS we don’t do the sugar or fresh cream, but a bit of honey and cultured cream probably wouldn’t throw it off too far. I love the idea of the orange marmalade, I wouldn’t have come up with that part on my own. We love squash and always have it on hand. Here is how we do it:
http://theliberatedkitchenpdx.com/recipes/roasted-winter-squash/
Its looking so delicious, how can the little ones resist if it can even tempt the grown ups?
I’m sure even picky eaters won’t be able to resist this sweet butternut squash. Butternut squash is very good for health and doesn’t cause digestion problems in anyway so certainly good for the kids.