BUTTERNUT SQUASH CUSTARD
My husband first tasted this comforting casserole more than 10 years ago when he was still my fiance. Having enjoyed it so much, he said I needed to offer it at every Thanksgiving dinner. I was happy to oblige!-Maura Calusdian, Londonderry, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 202 calories, Fat 6g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 118mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 3g fiber), Protein 6g protein.
SQUASH CUSTARD PIE
Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. -Mary Kelly, Hopland, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 8 ingredients. , Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Chill. Garnish with whipped cream.
Nutrition Facts : Calories 361 calories, Fat 20g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 154mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
ACORN SQUASH CUSTARD
Perfect for your fall gatherings! These would also be great for a buffet because they are individual servings. You can make these a day ahead and add to the baking time.
Provided by TishT
Categories Vegetable
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Line large rimmed baking sheet with foil, spray with nonstick cooking spray. Generously butter 10 1/2 cup nonstick muffing cups. Cut squash in half; rmove seeds. Place cut side down, on baking sheet. Bake 40 minutes until almost tender.
- Turn squash cut side up, sprinkle with brown sugar and butter. Bake 30-35 minutes or until tender.
- Scoop flesh of squash with butter sugar mixture into a large bowl (should have about 4 cups). With a potato masher, mash squash until smooth. Stir in remaining ingredients until well combined.
- Fill muffin cups with squash mixture.
- Note: Custards can be made to this point up to 1 day ahead. Cover and refrigerate. An additional 5-10 minutes baking time may be needed.
- Bake 30-35 minutes or until brown around edges and toothpick inserted in center comes out moist but not wet.
- Cool in pan 5 minutes, invert onto baking sheet. With spatula, gently place custards on serving platter.
ACORN SQUASH WITH ROASTED GARLIC CUSTARD
From Delicious Living Magazine, this is a sweet, creamy and savory dish that you will love! Winter squashes are use everywhere, but were so useful in the colder states, where the hard squash would winter over well. West, Mid West, New England, Canada, Mid Atlantic.
Provided by Sharon123
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Using a sharp knife, cut the squash in half lengthwise. Using a sturdy spoon, scoop out the seeds and fibrous membranes.
- Rub squash halves lightly with half the oil and season with salt, pepper and a sprinkling of brown sugar. Place on a baking sheet. Use the remaining oil to coat the whole garlic bulb. Place it on the tray with the squash.
- Bake the squash for 30 minutes. Remove and cool to room temperature.
- Bake the garlic for an hour or until very soft. Remove and cool. Cut the garlic in half and squeeze out the soft cooked garlic into a bowl. Set aside.
- Meanwhile, in a sauce pan, bring the milk to a simmer. Whisk the eggs and garlic together. Gradually whisk the hot milk into the eggs. Season with the salt, pepper and nutmeg.
- Prepare a baking dish that will hold all four halves of squash. Pour one cup of water into the bottom. Cut a small sliver off the bottom of each squash to stabilize it in the baking dish.Place the squash in the baking dish, in the water.
- Pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top. Bake for 50-60 minutes or until custard is firm. Remove from the oven and serve warm. Enjoy!
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23 ACORN SQUASH RECIPES WE'VE SQUIRRELED AWAY JUST FOR …
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- Maple-Roasted Acorn Squash. This is one of Ina Garten’s favorite acorn squash recipes—it comes from her book Cook Like a Pro. To make it, you’ll hollow out as many acorn squash halves as you’re willing to prep, season them with olive oil, salt, and black pepper, then fill the cavities with maple syrup and butter.
- Sheet-Pan Cumin Chicken Thighs With Squash, Fennel, and Grapes. These chicken thighs are rubbed with cumin, then set on top of sliced acorn squash and grapes.
- Grain Bowl With Spiced Squash, Mushrooms, and Curried Yogurt. This hearty dish can be made with a variety of grains or pseudo-grains (think barley, quinoa, or brown rice) and whichever winter squash or root vegetable you prefer.
- Winter Squash Soup With Gruyère Croutons. You’ll need 3 pounds of squash total for this recipe—we like using a mixture of acorn and butternut squash—but if you spot something else at the farmers market that strikes your fancy, go for it.
- Instant Pot Bisibelabath. The name of this South Indian dish translates to “hot lentil rice,” so expect some heat from the chiles here. Serve with creamy, cooling raita.
- Sheet-Pan Roasted Squash and Feta Salad. For a vegetarian salad with tons of texture and contrast, roast acorn squash with other winter squash, such as delicata, alongside feta cheese and cubes of bread, then toss with pleasantly bitter greens and bracing sherry vinaigrette.
- Braised Chicken Thighs With Squash and Mustard Greens. This rich, savory braise can be made ahead and reheated when you're ready to eat. The starch from the squash adds sweetness and helps to thicken the broth, keeping it gluten-free.
- Steamed Squash With Ginger-Soy Dressing. Steaming is an excellent way to cook squash. Take it from one reviewer who called the results “tender, moist, and almost…fluffy.”
- Roasted Squash With Herb Oil and Goat Cheese. Tired of struggling with hard, raw squash on your cutting board? For this recipe, you’ll roast the squash whole, then scoop out its buttery interior.
- Roasted Acorn Squash and Honey. Honey adds a touch of sweetness to this easy acorn squash side dish. Saving your honey for tea? Swap it out for brown sugar—the fresh sage and grassy olive oil are enough to keep this sweet dish plenty savory.
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