Butternut Squash Custard
Alright, so there’s this one dessert that always transports me back to my gran’s cozy kitchen, where the oven was usually working overtime and nobody really cared whether you measured things perfectly (she’d say “eyeball it and you’ll know”). I first made Butternut Squash Custard mainly because I was out of pumpkin a couple Thanksgivings back and, let’s be honest, I had a squash staring me down on the counter. Turns out, it’s now my secret weapon for impressing anyone who claims not to like squash desserts. Plus, it gives me a good excuse to use that ancient nutmeg grater I found at a yard sale.
Honestly, Why Do I Keep Making This?
I make this when I’m feeling nostalgic—or just because I’ve got an “oops, too much squash” situation (which happens more than I want to admit). My family goes absolutely wild for it; even the picky eaters—well, unless I mention the squash up front, then I get side-eye. If you’re battling dessert fatigue (yep, it’s a thing at my house), this one’s a gentle change-up from chocolate everything. Plus, whipping it up is almost relaxing… unless you count peeling the squash, but I’ll get to that later.
What You’ll Need (and Honest Ingredient Swaps)
- 2 cups butternut squash puree (just roast and mash up a medium-sized squash—canned works, but fresh is, honestly, richer, though I sometimes cop out with frozen pre-cut if I’m lazy)
- 3 large eggs (I’ve used 4 if they’re a bit scrawny and it always turns out fine)
- 3/4 cup brown sugar (granulated is OK in a pinch, but I like the butterscotch vibe from the brown stuff)
- 1 cup evaporated milk (or half-and-half! Gran swore by the canned, but you can risk whole milk if needed—I’ve done it, results still tasty)
- 1 tsp vanilla extract (I do a generous splash, which might be more like one-and-a-half)
- 1/2 tsp cinnamon (add more if you love spice—sometimes I go rogue with cardamom, just a pinch)
- 1/4 tsp nutmeg (fresh-grated if you can swing it, but the jarred one is perfectly fine, really)
- Pinch of salt (don’t skip, it wakes up the flavors, promise)
Let’s Get Cooking – How I Make Butternut Squash Custard
- First, set your oven to 350°F (175°C). Do this early because if you’re like me you’ll forget in the excitement and have to wait—again.
- In a good-sized bowl, whisk those eggs till they’re looking a bit frothy, but honestly, I’ve gone light on the whisking when I’m in a hurry and nobody’s the wiser.
- Add the brown sugar, vanilla, all the spices, and salt. Stir like you mean it.
- Mix in the butternut squash puree. It’ll look a bit weird and lumpy for a moment, but trust the process—this stage always gets me nervous, for some reason.
- Slowly whisk in the evaporated milk (or whatever milk substitute you picked). This is where I taste the mix—just a tiny taste, because there are raw eggs, but still, I like to know where I stand spice-wise. If you want, toss in another dusting of cinnamon or nutmeg.
- Pour the mixture into six greased ramekins or a little baking dish, whatever you’ve got handy. It’s forgiving (I even did one big pie dish with success once, the texture just changes a bit).
- Bake the ramekins in a hot water bath—set them in a bigger pan, pour boiling water halfway up the sides (carefully, so you don’t get a soggy tragedy in your oven—voice of experience). Don’t have a roasting pan big enough? I’ve perched them in two loaf tins or whatever fits; just muddle through.
- Bake 35-40 minutes (closer to 50 if you do one big dish), or until they’re just set with a tiny wobble in the center. Trust me, overbaked custard is a sad sight, so start checking around 30 mins.
- Let them cool out a bit before eating, or chill in the fridge (I kind of like it cold, maybe I’m weird).
Notes form the trenches (a.k.a. my kitchen)
- If you’re dealing with a tough squash, poke it all over and nuke it for five minutes—it peels way easier.
- I forgot to grease my ramekins once. Only once. Don’t skip this or you’ll play custard-wrestling with your spoon.
- Actually, I find it works better if you use slightly under-roasted squash (like, not mushy), makes for a silkier texture in the end.
- If you want the real old-school flavor, try a touch of ground ginger; my pal swears by it.
How I’ve Switched It Up (And When It Didn’t Quite Work!)
I tried swirling in some maple syrup one time—honestly, it made it too sweet for me, but my sister devoured it. Diced pecans in the mix are fantastic, though my partner thought the texture was odd; make of that what you will. Also, replacing half the squash with sweet potatoes totally works. Don’t try zucchini—just trust me, not worth it.
Do You Actually Need Fancy Equipment?
Ramekins are classic, but a couple mugs have filled in when I had nothing else (they worked fine and looked cozy). No hand mixer? A fork does the trick—just takes more elbow grease (good for burning calories before dessert, in a way). For the hot water bath, any deep-ish pan will do. Don’t stress the kit; the aim’s tasty custard, not impressing Paul Hollywood.
Storing This Stuff (If You Even Get That Far)
Pop leftovers in a lidded container in the fridge and they’ll keep for a few days. Though honestly, in my house it never lasts more than a day! I think the flavor’s better by the second day if you manage to hide some at the back of the fridge (top shelf, behind the pickles—works every time).
How I Like to Serve It
A spoonful of whipped cream on top is non-negotiable for me; sometimes I add a grating of fresh nutmeg (mostly because it looks fancy, even if nobody notices). My family thinks a gingersnap on the side is the way to go for dipping—can’t say I disagree. I’ve served it for brunch once, actually, with strong coffee and it was a hit.
Lessons Learned—The Not-So-Pro Pro Tips
- I once tried rushing the baking step—massive regret because the custard turned rubbery, not dreamy. Just let it set at its own pace.
- Another time, I forgot the salt. It’s not the end of the world but, wow, the flavor gets real flat without it.
- And, always skim off any weird bubbles on top before baking so it looks smoother (unless you like a little texture—which I sometimes do, come to think of it).
Who’s Asked? Butternut Squash Custard FAQs
Can I freeze butternut squash custard?
Weeell, I’ve done it, but it kinda goes watery when you thaw. It’s edible but just not the same, so I’d rather eat it fresh or chill it overnight.
Can I use pumpkin instead of butternut squash?
Absolutely. I do it when I’m too lazy to prep squash, or if I overbought pumpkin (happens more often than not, to be honest). Use it the same way as the puree in this recipe.
Do you need a blender for this?
Nah, but it helps if your squash is a bit stringy. Fork works, or even the back of a mug—just squash it down smooth-ish.
Can I make this dairy free?
Yes, swap the milk for coconut milk or oat milk. The custard will taste a tad different but I’ve served it that way to my vegan mates and they licked the bowls clean.
Anyway, if you want a spot-on roasting method for squash, check out Serious Eats’ squash guide, and for spice inspiration, Penzeys has wild cinnamon blends (I’m mildly obsessed). Go with your gut, improvise a bit, and send me your tweaks if you come up with a genius swap!
Okay, last thing, I got sidetracked reminicing about the time my neighbor tried this with acorn squash. Didn’t love it, but hey, that’s half the fun—never know until you try, right? Happy custarding!
Ingredients
- 2 cups butternut squash puree (roasted and blended)
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease six ramekins or custard cups and set them in a baking dish.
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2In a large bowl, whisk together the butternut squash puree, eggs, milk, heavy cream, sugar, cinnamon, nutmeg, vanilla extract, and salt until well combined and smooth.
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3Pour the custard mixture evenly into the prepared ramekins. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
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4Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center. Remove ramekins from the water bath and let cool to room temperature.
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5Serve warm or chilled, optionally garnished with whipped cream and a sprinkle of cinnamon.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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