Acorn Squash Custard Recipe

Ingredients for Acorn Squash Custard

• 2 medium acorn squash (approximately 2 pounds total)
• 2 tablespoons packed light brown sugar
• 2 tablespoons unsalted butter, divided
• 2 large eggs
• Dijon Mustard
• Ground Cinnamon
• Ground Allspice
• Ground Nutmeg

How to Make Acorn Squash Custard

1. Preheat oven to 350°F (175°C). Line a large rimmed baking sheet with foil and spray with nonstick cooking spray.
2. Generously butter 10 (1/2 cup) nonstick muffin cups.
3. Cut 2 medium acorn squash in half lengthwise.
4. Remove seeds and stringy pulp from the squash halves.
5. Place squash halves cut-side down on the prepared baking sheet.
6. Bake for 40 minutes, or until almost tender.
7. Flip squash halves cut-side up. Sprinkle each half with 1 tablespoon brown sugar and 1 teaspoon butter.
8. Bake for 30-35 minutes more, or until tender.
9. Scoop the cooked squash flesh into a large bowl, incorporating the brown sugar and butter mixture.
10. Mash the squash with a potato masher until smooth.
11. Stir in the remaining ingredients (see below) until well combined.
12. Fill the prepared muffin cups about ¾ full with the squash mixture.
13. Cover and refrigerate for at least 2 hours, or preferably overnight.
14. Preheat oven to 350°F (175°C).
15. 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.
16. Let cool in the muffin tin for 5 minutes.
17. Invert the custards onto the prepared baking sheet to release them from the muffin cups.
18. Carefully transfer the custards to a serving platter using a spatula.