This heartwarming bake is perfect for cold autumn nights. You can use cooked purée from any winter squash (click here to read my rundown in the October issue), but I prefer the silky softness of butternuts. Serve this as a dessert with whipped cream and cinnamon or as a surprising accompaniment to roast chicken.
– Caleb Melchior
Photo by Carmen Troesser
Winter Squash Custard
6 to 8 servings
For the custard: ? cup butter, softened
¾ cup sugar
2 cups mashed, cooked butternut or other winter squash
2 eggs
1 5-oz. can evaporated milk
1 tsp. vanilla extract
For the topping: ½ cup crisp rice cereal
¼ cup packed brown sugar
¼ cup chopped pecans
2 Tbsp. butter, melted
• Preheat the oven to 350 degrees.
• In a mixing bowl, cream the butter and sugar. Stir in the squash, eggs, milk and vanilla. (Mixture will be alarmingly runny.)
• Pour into a greased 11-by-7-by-2-inch pan. Bake uncovered for 45 minutes or until almost set.
• Combine the topping ingredients and sprinkle over the custard. Return to the oven for 5 to 10 minutes or until bubbly. Serve immediately.
This article appears in Oct 1-31, 2009.