Here is another great seasonal veggie recipe which the whole family will enjoy.
What You Need:
1 (2 lb.) butternut squash, halved and seeds removed
2 tsp. canola oil
4 eggs
1 3/4 C half and half
1/4 C maple syrup
1 tsp. salt
1 tsp. pepper
How to Make It:
Brush the squash with the canola oil.
Place the squash meat side down on a rimmed cookie sheet.
Bring the oven temperature to 400 degrees.
Bake the squash 55 minutes or until fork tender and the edge begins to caramelize.
Remove from the oven and allow cooling enough to handle.
Reduce the oven temperature to 300 degrees.
Once the squash has cooled enough remove the meat from the skin with a spoon.
Place the meat in a food processor or blender.
Puree until smooth.
Measure 2 C of the puree into a mixing bowl and freeze the remainder of the puree for a later use.
Break the eggs into the puree.
Pour in the half and half and syrup.
Add the salt and pepper and stir to incorporate all the ingredients together well.
Lightly spray a ceramic baking dish with a non stick cooking spray.
Spread the puree mixture into the prepared baking dish.
Fill a larger pan half full of water.
Place the ceramic baking dish into the water bath.
Bake 50 minutes or until the custard is set and a knife inserted in the center comes out clean.
Cool slightly before cutting and serving.
6 Servings
Sprinkle the top with a little cinnamon before serving. This makes a great dessert also. The kids will never know it’s not pudding!
