Buttercup Squash Custard

Squash for dessert? Not only is it delicious, but it's good for you, too!

By Darienne Sutton from Every Day With Rachael Ray | October 2006

Quick look

  • cook 30-40 min
  • serves 4

Ingredients

  • 1 buttercup squash (about 2 pounds)
  • 3 large eggs, plus 2 large egg yolks
  • 1 cup heavy cream
  • 4 teaspoons sugar
  • 1/4 teaspoon freshly grated nutmeg

    How to make it 


  • 1

    Pierce the squash all over with a fork and place on a damp paper towel in a shallow microwavable dish. Microwave on high until tender, about 15 minutes.

  • 2

    Let the squash cool, then cut in half horizontally and, using a spoon, scoop out and discard the seeds and tough fibers. Scoop out the flesh and set aside.

  • 3

    Preheat the oven to 325°F. Combine the eggs, egg yolks and cream in a food processor or blender. Add the cooked squash, sugar and nutmeg and blend until smooth.

  • 4

    Butter four 8-ounce ovenproof mugs or ramekins and place them in a 9-x-12-inch baking pan. Fill the mugs with the custard, then carefully pour hot water into the pan to reach halfway up the sides of the mugs.

  • 5

    Bake the custards until set, 30 to 40 minutes. Serves 4.

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