Sweet or Savory Butternut Custard: 2 Recipes

Sweet or Savory Butternut Custard: 2 Recipes

Sweet or Savory Butternut Custard: 2 Recipes

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Two easy recipes: Pumpkin spice or green chile cheese!

I love butternut squash and I am so happy that I was able to grow these in my garden this year! It’s quickly become my most prized plant in my garden and so I am excited to share these recipes with you as we move into the autumn season!

You can make either one of these recipes, one being sweet and one being savory!


  • 2-4 butternut squash, halved, seeds removed
  • 2-4 eggs, one for each half
  • 1/4 – 1/2 teaspoon salt
  • 1/2 – 1 teaspoon pumpkin pie spice (sweet)
  • 1/4 – 1/2 cup brown sugar (sweet)
  • 1/4 – 1/2 cup roasted hatch green chiles, chopped (savory)
  • Sprinkle of shredded cheese, any kind, I used jack cheddar


  1. Bake butternut squash halves in 350 degree (177 C) oven for about 15-20 minutes, just until tender.
  2. Let slightly cool and gently carve out flesh, leaving a small margin of flesh behind so that skin remains intact.
  3. Blend butternut squash flesh, eggs, and either the sweet or savory ingredients until smooth, though it’s best to just stir in the chile and cheese for the savory one.
  4. Pour mixture back into each squash half.
  5. Bake for another 10-15 minutes until custard is cooked through.
  6. Serve warm.


Sweet and Savory Butternut Custard | Erica Robbin
Sweet or Savory Butternut Custard | Erica Robbin

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