Add this custard to your meal plans this week.
material
1 medium-sized butternut squash (2 to 3 pounds), peeled, seeded, and diced
1/2 cup all-purpose flour
1/2 cup sugar
2 cups 2% milk
3 large eggs
2 tablespoons melted butter
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg powder
direction
– Place the pumpkin in a large pot and cover with water. Bring to a boil.
– Reduce heat; cover and simmer until tender, 8 to 10 minutes.
-drain.
– In a large bowl, mash the pumpkin with the flour and sugar until combined. Add milk, eggs and butter and mix.
– Pour into an ungreased 2-1/2 quart. oven dish.
-Sprinkle with remaining ingredients.
-Bake at 350° for 55-65 minutes until center looks set.
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