Butternut Squash Custard

Butternut squash custard is ready for any occasion. Richly textured, filled with creamy fall squash, and seasoned with just a hint of cinnamon and nutmeg, it’s ready for its debut as a side dish for the Thanksgiving table. It’s also just sweet enough for dessert or a satiating morning breakfast with a bit of fruit. In all its humble perfection, the custard needs no extra frills, but the autumnal flavor accepts sweet garnishes, thick sauces and crunchy components.

This is a really adaptable custard, so feel free to get creative in the kitchen. Try another fall squash (I recommend honeynut!), a creamier type of milk, more baking spices and brown sugar instead of granulated.

Ingredients for Butternut Squash Custard

• Butternut squash: You’ll need one medium butternut squash for this recipe. Try to find one that’s around 2 or 3 pounds. Peel the squash, slice it in half lengthwise, scoop out the seeds and then cube it before starting the recipe’s directions.
• All-purpose flour: Flour thickens the custard, turning the texture somewhere between a soufflé and a crème brûlée.
• Sugar: You can use granulated sugar or brown sugar to sweeten the custard. Granulated sugar will just sweeten, while brown sugar will sweeten and also add notes of caramel and molasses.
• Milk: Milk thins the batter without removing any of the richness.
• Eggs: Eggs give custards their signature jiggly, wiggly texture. We’ll need three eggs for this recipe.
• Butter: Melt the butter beforehand and allow it to cool slightly so it doesn’t cook the eggs or curdle the milk when mixed into the batter.
• Spices: Little sprinkles of cinnamon and nutmeg on top add a nice visual appeal and just a slightly warming, spiced flavor.

Directions

Step 1: Boil the butternut squash

Preheat the oven to 350°F. Place the cubed butternut squash in a large saucepan and cover it with water. There should be about 1 inch of water on top of the butternut squash cubes. Bring the water to a boil, then reduce the heat to a simmer. Cover the saucepan and let the butternut squash cubes simmer until they’re completely fork-tender, 8 to 10 minutes. Drain the excess water.

Editor’s Tip: The butternut squash must be completely tender or there will be chunks of hard squash in your custard.

Step 2: Make the custard

In a large bowl, use a potato masher to mash the butternut squash cubes with the all-purpose flour and sugar until blended. Use a whisk to stir in the 2% milk, eggs and melted butter.

Editor’s Tip: You could also do this entire process with an immersion blender or in a food processor.

Step 3: Add the spices

Pour the custard batter into an ungreased 2-1/2-quart baking dish. Sprinkle the salt, cinnamon and nutmeg evenly all over the top.

Step 4: Bake the butternut custard

Slide the dish into the oven and bake the custard until the center appears set, 55 to 65 minutes. Serve the custard warm, at room temperature or chilled from the fridge. Enjoy!

Recipe Variations

• Try other types of squash: This custard is very adaptable, right down to the main ingredient! Feel free to use other types of squash, such as honeynut, kabocha, acorn squash, pumpkin or even sweet potatoes.
• Add more baking spices: If you want your custard to really taste of fall spices, double the cinnamon and nutmeg quantities. I’d double the spices and put half in the custard and the other half on top per the directions. Feel free to introduce other baking spices, too, like ground ginger and cloves, or just use pumpkin pie spice to encompass them all.
• Make a richer custard: Instead of our 2% milk suggestion, feel free to use half-and-half or heavy cream for an even more luxurious, rich custard.
• Include orange zest: Bright orange zest and earthy squash have always made a perfect pairing. Scratch some orange zest into the custard when you add the milk, eggs and melted butter.

How to Store Butternut Squash Custard

Once the butternut squash custard has cooled completely to room temperature, wrap the pan tightly with storage wrap or transfer the custard to an airtight container. It can be kept in the fridge for up to three days.

Can you make butternut squash custard ahead of time?

Yes, you can make butternut squash custard ahead of time. The day before serving, fully assemble and bake the butternut custard, then allow it to cool completely to room temperature. Wrap the custard tightly in storage wrap and store it in the fridge. Serve it cold, at room temperature or gently reheat it in a 325° oven until warmed through.

Butternut Squash Custard Tips

How do you know when the butternut squash custard is done baking?

You’ll know the butternut squash custard is done baking when the top appears set and firm throughout. You can also pierce it with a toothpick, wooden skewer or knife to see if it comes out clean, as you would when testing a cake for doneness.

What toppings can you add to this butternut squash custard?

There are lots of great toppings to add to this butternut squash custard. Homemade whipped cream is the best, especially if it’s flavored with cinnamon, hazelnut, maple syrup or espresso. Salted caramel sauce would also be excellent. For texture, finish each serving with toasted or candied pecans, crumbled gingersnap cookies, or a fall or winter fruit like pomegranate seeds or sliced figs.

Can you bake this butternut custard in individual ramekins?

Yes, you can bake this butternut custard in individual ramekins for a personal side dish or dessert. Divide the unbaked custard between eight 6-ounce ramekins. Place them on a rimmed baking sheet (you don’t have to, but it’s easier to move them in and out of the oven this way) and bake until the custard is set, about 30 minutes.