Butternut Squash Custard | Cleveland Southside Moms


1 medium butternut squash (2 to 3 pounds), peeled, seeded and cubed

1/2 cup all-purpose flour

1/2 cup sugar

2 cups 2% milk

3 large eggs

2 tablespoons butter, melted

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg


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.

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.

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

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