Butternut Squash Custard~
If you like Custard and butternut squash you will enjoy this sweet version. It uses fresh squash and can be made in just a few minutes with precooked squash. Serve warm or cold.
  • 1 small butternut squash*, cooked
  • 4 egg yolks*
  • 1 cup milk*
  • ½ stick of butter*
  • 1 cup sugar
  • 2 tablespoons arrowroot*
  • 1 teaspoon cinnamon*
  • 1 tablespoon vanilla
  1. Place halves of butternut squash in microwave and cook approximately 10 minutes until tender. Cool, then remove squash from shell with a fork. With an immersion blender pulverise the squash until smooth.
  2. In medium sauce pan add butter, milk, vanilla extract and begin heating at medium heat.
  3. In seperate bowl, beat egg yolks and slowly add to warming milk mixture stirring well.
  4. In another bowl, mix sugar and arrowroot and put to side.
  5. When milk mixture is almost at a boil add butternut squash and bring temperature up again.
  6. Add sugar mixture whisking it to prevent lumps.
  7. Be prepared that it thickens quickly.
  8. Serve warm or chilled.

This recipe has been posted at the following linky parties: The Barn Hop, Mama Moments Monday, The Gathering Spot, Hearth and Soul Hop, and Tuesday with a Twist,