Buttercup Squash Custard

[quicklook-recipe prep_time=”” cook_time=”30-40 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]Bake the custards until set, 30 to 40 minutes. Serves 4.[/step-item]

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Originally Published in Reader's Digest