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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] [/step-list-wrapper]