Best Butternut Squash Custard Recipes

BUTTERNUT SQUASH CUSTARD

Steps:

• Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 8-10 minutes. Drain., In a large bowl, mash the squash with flour and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2-qt. baking dish. Sprinkle with remaining ingredients., Bake at 350° until center appears set, 55-65 minutes.

ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST

Steps:

• Preheat the oven to 400 degrees F. Season the squash with olive oil and salt. Place on a roasting pan and roast for 1 hour. Remove and cool completely. Place the pie shell in the oven and bake for 10 minutes. Remove the pie crust from the oven and cool. Peel away the skin and remove the center seeds of the roasted butternut squash. Place the squash in a large mixing bowl. Mash the squash until smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes. Remove the foil and continue to bake for 25 minutes, until the center is slightly firm. Remove and cool on a wire rack. The pie will still continue to cook while cooling. Cover with plastic wrap and refrigerate until chilled. Slice into individual servings and place on serving plates. Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.

FIVE-SPICE BUTTERNUT SQUASH IN CHEESY CUSTARD

Steps:

• Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius (nonfan).
• Cut the butternut squash crosswise into 3/4-inch/1 1/2- to 2-centimeter-thick half moons. Transfer to a wide, large cast-iron skillet, skin side up, keeping the slices together in the shape of the butternut squash half. You might have to angle the pieces slightly so that they all fit. Place the shallots on either side of the squash.
• In a small bowl, combine oil, five-spice powder, cinnamon, 3/4 teaspoon salt and a good grind of pepper. Pour this all over the vegetables in the skillet, and use your hands to coat everything nicely, rearranging the squash pieces if necessary.
• Bake squash for 25 minutes, or until the squash is soft but not falling apart. Spoon out half the cooked shallots from the pan and set them aside, keeping them intact. Set squash aside to cool for 15 minutes, and turn the oven temperature down to 325 degrees Fahrenheit/170 degrees Celsius (nonfan).
• As the squash cools, prepare the custard: Add the stock and cream to a medium saucepan, and heat through on medium until steaming. In a separate large heatproof bowl, whisk together half the cheese, the yolks, garlic, cornstarch (cornflour), miso, 1/4 teaspoon salt and a good grind of pepper. Slowly pour the scalding cream mixture into the egg yolk mixture, whisking constantly, until incorporated and smooth.
• When ready, pour the warm custard into the butternut squash skillet, letting it pool all around the squash (avoid pouring it directly onto the squash). Sprinkle the remaining half of the cheese all over the custard, avoiding the top of the squash. Lastly, gently place the reserved shallots, cut-side up, on top of the custard and cheese. Carefully transfer to the oven and bake for 15 to 18 minutes, until the custard is set with a very slight wobble.
• As custard cooks, prepare the topping: Add the sesame seeds to a small frying pan set over medium-high heat. Toast for 3 to 4 minutes, stirring often, until lightly browned. Add the Aleppo pepper, paprika, five-spice powder and a tiny pinch of salt, and turn the heat down to medium-low. Add the oil and leave to cook gently for 2 minutes. Remove from the heat and let cool for 5 minutes before stirring in the chives and lime juice.
• When ready to serve, spoon the sesame topping all over the custard and serve warm.

PARMESAN CUSTARD TART WITH BUTTERNUT SQUASH

Steps:

• Make shell:
• Combine flour, sage, and salt in a food processor, then add butter and shortening and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle with 2 tablespoons ice water and pulse until just incorporated.
• Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, pulsing until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball with scraper, then flatten into a 5-inch square. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Put oven rack in middle position and preheat oven to 375°F.
• Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides of shell all over with a fork. Chill until firm, about 30 minutes.
• Line pastry shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 10 to 15 minutes more. Lightly brush bottom and sides of shell with egg white and continue to bake until dry and shiny, about 5 minutes. Cool completely in pan on a rack, about 15 minutes.
• Reduce oven temperature to 325°F.
• Make filling while shell bakes:
• Bring cheese and cream just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes. Pour steeped cream through a fine-mesh sieve into a bowl, pressing hard on cheese solids and then discarding them.
• While cream steeps, heat oil in a 10-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté squash with 1/8 teaspoon salt and 1/8 teaspoon pepper, turning, until lightly browned on all sides, 8 to 10 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly.
• Whisk together whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl until combined. Add steeped cream, whisking until smooth.
• Fill and bake tart:
• Scatter squash evenly in tart shell and pour custard over. Bake until custard is just set and golden in patches, 30 to 35 minutes. Cool tart in pan on rack at least 20 minutes.
• Halve tart crosswise, then cut in half lengthwise and cut each quarter into 8 pieces. Serve warm or at room temperature.
• *Available at some cookware shops and Fante's Kitchen Wares Shop (fantes.com).

BUTTERNUT SQUASH CUSTARD WITH POACHED QUINCE AND PINE NUTS

Steps:

• Preheat oven to 375 degrees.
• Place squash on a baking sheet, cut-side up. Drizzle with olive oil and sprinkle with brown sugar; season with salt and pepper. Transfer to oven and roast until tender, about 40 minutes. Remove soft flesh from skin and transfer to the bowl of a food processor; process until smooth. You should have 4 cups of puree.
• Transfer puree to the jar of a blender. Add egg yolk and cream; blend until well combined. Season with salt, pepper, and lemon juice.
• Reduce oven temperature to 350 degrees. Divide squash mixture evenly between twelve 4-ounce ramekins. Set ramekins in a large baking dish; fill baking dish with enough hot water so that it comes one third of the way up the sides of the ramekins. Transfer baking dish to oven and bake until set, about 30 minutes.
• Remove custards from water bath and let cool to room temperature. Serve garnished with quince, pine nuts, and pumpkin seeds.

HEALTHY LOW-CALORIE, LOW-FAT, HIGH-PROTEIN BUTTERNUT WINTER SQUASH CUSTARD RECIPE

Steps:

• 1. Preheat oven to 400 degrees with rimmed baking pan inside. Spray both sides of squash with cooking spray (any preferred flavor will do) and place, cut sides down on preheated, rimmed baking pan. Place in oven and reduce heat to 300 degrees. Bake until fork tender, about an hour or until the edges of cut side of squash begin to brown, carmelizing.
• 2. Remove from pan when done to allow to cool. When cool enough to handle, use a spoon to remove all that gorgeous meat from the skin of squash, puree in a food processor or beat with hand mixer until very smooth. ( I use Cuisinart kitchen appliances) You will need 2 cups for this recipe and can put the remainder in a zippered bag and freeze for later use.
• 3. Put squash and all ingredients except pecans in a bowl, whisking well until smooth and eggs are completely mixed in.
• 4. Pour into a 6 cup or bigger, shallow glass or ceramic baking dish that has been sprayed with cooking spray, Put this dish into a larger baking dish or oven safe skillet, half filled with hot water. Bake for 55 to 65 minutes at 300 degrees, until custard has just set and a knife inserted just off-center comes out clean. Top with pecan halves in a pretty pattern, with about 2 per serving. Makes 6 servings. Cool a bit before cutting.
• 5. For more great health comfort food recipes, visit my site at, http://www.examiner.com/comfort-food-in-national/linda-brewer