Squash experiment:
*Keep in mind all measurements are approximate since I'm very bad at measuring out ahead of time. I'm more of a dash of this, some of that type of cook.
about 4 cups peeled cooked squash (I find it's easiest to bake it first in the oven and then peel the skin off)
1/2 cup heavy cream
1 cup milk
4 eggs
3/4 cup sugar
2 teaspoons pumpkin spice
Dump all of the ingredients into a blender and puree until smooth. Pour into an 8 x 8 pyrex dish and bake at 350 for about an hour+ or until set. Enjoy warm or cold.
I've made 3 batches of it and we only have a little custard left, so it was a hit. Mmmm!
3 comments:
that sounds fantastic! I think I'll steal your recipe! Thanks :)
It was probably a Hubbard squash. I bought several of them this year, they're my new favorite. I love how nutty they are. Squash soup is excellent too. We put sour cream in it, so it's nice and creamy. Squash freezes really well if you ever have that problem again. It can also be substituted for the pumpkin in cookies or muffins.
I found out it's called a "Sweet Meat." It's a delicious heirloom squash.
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