Caramelized Butternut Custard


1 butternut squash, halved lengthwise and seeds removed
2 teaspoons canola oil
4 eggs
1 3/4 cup half and half
1/4 cup maple syrup
1 teaspoon salt
1 teaspoon pepper


Brush the entire squash with the canola oil. Place cut side won on a baking sheet. Heat the oven up to 400 degrees. Bake the squash for 55 minutes. The squash should be fork tender when done. Set the baked squash aside until cool enough to handle with your hands. Bring the oven temperature down to 300 degrees. Once the squash has cooled remove the skin. Place the flesh into the blender and puree until smooth. Place 2 cups of the puree into a large mixing bowl. Add the eggs. Pour in the half and half and the maple syrup. Blend together until completely combined and very smooth. Sprinkle in the salt and pepper and stir to incorporate into the mixture. Very lightly spray a ceramic baking dish with a non stick cooking spray. Pour the mixture into the prepared pan. Fill a slightly larger pan 1/2 full of water. Place the baking dish into the water filled pan. Bake 50 minutes or until the custard sets and a knife inserted in the middle comes out clean. Be sure to cool before cutting.

Serves 6

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