Ingredients for Acorn Squash Custard
- 2 medium acorn squash
- 1/4 cup light brown sugar
- 2 teaspoons butter
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
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How to Make Acorn Squash Custard
- Preheat oven to 350°F (175°C). Line a large rimmed baking sheet with foil and spray with nonstick cooking spray.
- Generously butter 10 (1/2 cup) nonstick muffin cups.
- Cut 2 medium acorn squash in half lengthwise.
- Remove seeds and stringy pulp from the squash halves.
- Place squash halves cut-side down on the prepared baking sheet.
- Bake for 40 minutes, or until almost tender.
- Flip squash halves cut-side up. Sprinkle each half with 1 tablespoon brown sugar and 1 teaspoon butter.
- Bake for 30-35 minutes more, or until tender.
- Scoop the cooked squash flesh into a large bowl, incorporating the brown sugar and butter mixture.
- Mash the squash with a potato masher until smooth.
- Stir in the remaining ingredients (see below) until well combined.
- Fill the prepared muffin cups about ¾ full with the squash mixture.
- Cover and refrigerate for at least 2 hours, or preferably overnight.
- Preheat oven to 350°F (175°C).
- Bake for 30-35 minutes, or until golden brown around the edges and a toothpick inserted into the center comes out moist but not wet. Add 5-10 minutes baking time if baking directly from refrigerator.
- Let cool in the muffin tin for 5 minutes.
- Invert the custards onto the prepared baking sheet to release them from the muffin cups.
- Carefully transfer the custards to a serving platter using a spatula.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
43g
Fat
31g
Carbs
10g
