Butternut Squash Custard
Recipe information
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Cooking:
25 min.
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Servings per container:
8
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Source:
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Ingredients for - Butternut Squash Custard

1. 1 medium butternut squash (2 to 3 pounds), peeled, seeded and cubed -
2. 1/2 cup all-purpose flour -
3. 1/2 cup sugar -
4. 2 cups 2% milk -
5. 3 large eggs -
6. 2 tablespoons butter, melted -
7. 1/8 teaspoon salt -
8. 1/8 teaspoon ground cinnamon -
9. 1/8 teaspoon ground nutmeg -

How to cook deliciously - Butternut Squash Custard

1. Stage

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. Stage

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. Stage

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

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