Acorn Squash Custard

"Perfect for your fall gatherings! These would also be great for a buffet because they are individual servings. You can make these a day ahead and add to the baking time."
 
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Ready In:
2hrs 10mins
Ingredients:
8
Serves:
10
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ingredients

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directions

  • Heat oven to 350°F Line large rimmed baking sheet with foil, spray with nonstick cooking spray. Generously butter 10 1/2 cup nonstick muffing cups. Cut squash in half; rmove seeds. Place cut side down, on baking sheet. Bake 40 minutes until almost tender.
  • Turn squash cut side up, sprinkle with brown sugar and butter. Bake 30-35 minutes or until tender.
  • Scoop flesh of squash with butter sugar mixture into a large bowl (should have about 4 cups). With a potato masher, mash squash until smooth. Stir in remaining ingredients until well combined.
  • Fill muffin cups with squash mixture.
  • Note: Custards can be made to this point up to 1 day ahead. Cover and refrigerate. An additional 5-10 minutes baking time may be needed.
  • Bake 30-35 minutes or until brown around edges and toothpick inserted in center comes out moist but not wet.
  • Cool in pan 5 minutes, invert onto baking sheet. With spatula, gently place custards on serving platter.

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Reviews

  1. I make this every Thanksgiving (got the recipe from the Cooking Club of America originally.) It always gets the rave reviews. I lighten it up by using less butter, splenda brown sugar mix and egg product-no one can tell!
     
  2. You won't need dessert after these! Easy done, and fast - I cooked the squash in my microwave (cut in half, upside down with a little water for 15 minutes on HIGH) and mixed in the brown sugar and butter with the spices. My kids have a day off school today, so that's why I forgot the Dijon mustard, but they taste great anyway.
     
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