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Sweet or Savory Butternut Custard: 2 Recipes
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!
Ingredients
- SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
- 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
Directions
- SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
- Bake butternut squash halves in 350 degree (177 C) oven for about 15-20 minutes, just until tender.
- Let slightly cool and gently carve out flesh, leaving a small margin of flesh behind so that skin remains intact.
- 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.
- Pour mixture back into each squash half.
- Bake for another 10-15 minutes until custard is cooked through.
- Serve warm.
Enjoy!
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