2 hrs 10 mins
1 hr 50 mins
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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Units: US | Metric
- 1Heat 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.
- 2Turn squash cut side up, sprinkle with brown sugar and butter. Bake 30-35 minutes or until tender.
- 3Scoop 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.
- 4Fill muffin cups with squash mixture.
- 5Note: 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.
- 6Bake 30-35 minutes or until brown around edges and toothpick inserted in center comes out moist but not wet.
- 7Cool in pan 5 minutes, invert onto baking sheet. With spatula, gently place custards on serving platter.
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Nutritional Facts for Acorn Squash Custard
Serving Size: 1 (220 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 219.2
- Calories from Fat 98
- Total Fat 10.9 g
- Saturated Fat 6.3 g
- Cholesterol 87.8 mg
- Sodium 112.9 mg
- Total Carbohydrate 30.0 g
- Dietary Fiber 2.8 g
- Sugars 10.7 g
- Protein 3.5 g