Winter Squash Custard
Recipe courtesy of The Incredible Edible Egg™.
3 large eggs
1/3 cup brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 (16-ounce) can pumpkin
1 (12-ounce) package frozen winter squash
1/4 cup chopped toasted pecans*
- Preheat oven to 350°F (175°C).
- Beat eggs, sugar, salt and spice in large bowl until blended. Add pumpkin, squash, and pecans; mix well. Pour into greased 2-quart baking dish; smooth top.
- Bake in center of 350°F (175°C) oven until knife inserted near center comes out clean, 30 to 35 minutes
Makes 6 servings.
*To Toast pecans: Spread pecans in small baking pan. Bake in 350°F (175°C) oven, stirring occasionally, for about 10 minutes.
Nutritional Information Per Serving (1/6 of recipe): Calories: 173; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 106mg; Total Carbs: 27g; Fiber: 4g; Protein: 5g; Sodium: 414mg.
Recipe and photograph courtesy of The Incredible Edible Egg™.