STREAMING NOW: Chuckmas

Acorn Squash Custard

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
2hrs 10mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Turn squash cut side up, sprinkle with brown sugar and butter. Bake 30-35 minutes or until tender.
  3. 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.
  4. Fill muffin cups with squash mixture.
  5. 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.
  6. Bake 30-35 minutes or until brown around edges and toothpick inserted in center comes out moist but not wet.
  7. Cool in pan 5 minutes, invert onto baking sheet. With spatula, gently place custards on serving platter.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: