Butternut Squash & Maple Custard – a delicious recipe with milk, butternut squash puree, cane sugar, ground cinnamon, ground nutmeg, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees.
2
Spray your 4 to 6 ramekins with cooking spray.
3
In a large bowl, combine all the ingredients and stir well with a whisk. Divide the butternut squash mixture evenly among 6 (6-ounce) ramekins or 4 (8-ounce) ramekins.
4
Place the ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake for 50 minutes or until a knife inserted in center comes out clean. Remove the ramekins from pan, and cool completely on a wire rack. Cover and chill in the refrigerator for at least 3 hours.
5
I enjoyed my custard a la mode, but I also suggest a dollop of whipped topping or perhaps you are a minimalist and like your custard naked. It's cool...I do as well!
614
kcal
Calories
45
g
Fat
43
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1.5 cups low fat milk, 3/4 cup butternut squash puree, 2/3 cup evaporated cane sugar, 1.5 teaspoons ground cinnamon, and more.
Yes, Butternut Squash & Maple Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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