In honor of the March snowstorm now blowing through my yard, I’m posting this recipe. Part pumpkin pie, part baked pudding, it’s all delicious. So bake some this week and curl up with a bowl. And don’t feel guilty – it’s low fat, low sugar, high fiber, just good for you and good to eat.
Enjoy!
Butternut Custard
1 medium butternut squash – about 2-3 pounds
3/4 c. milk
4 eggs
1 c. brown sugar
1 t. ginger
1 t. cinnamon
1/2 t. nutmeg
1/4 t. salt
Split squash in half lengthwise, scoop out seeds. Place squash in 9×13 pan and cover with foil. Bake at 350 until very tender, about one hour. Let cool. Scoop out flesh. Place 2 c. butternut squash in blender. Add milk and eggs. Puree until smooth, about one minute, it will be very thick. Pour into bowl. Add sugar and spices. Beat with whisk until smooth. Pour into well-greased 9×13 pan, spread evenly. Bake at 400° F for twenty minutes, turn heat down to 325° about 45 minutes, until filling is set and toothpick comes out clean. Serve warm with whipped topping.
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