Winter Squash Custard

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  • Ingredients
    3 EGGS
    1/3 cup packed brown sugar
    1/2 tsp. salt
    1/2 tsp. pumpkin pie spice
    1 can (16 oz.) pumpkin
    1 pkg. (12 oz.) frozen winter squash, defrosted
    1/4 cup chopped toasted pecans (1 oz.)

    Yields: 6 Servings

  • Nutritional Information

    Per Serving

    Excellent Source: Vitamin A

    Good Source: Dietary Fiber, Iron and Choline

    Calories: 170

    Total Fat: 6 g
    Saturated fat: 1 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 93 mg
    Sodium: 415 mg
    Carbohydrates: 27 g
    Dietary Fiber: 4 g
    Protein: 5 g
    Vitamin A: 14520.2 IU
    Vitamin D: 20.5 IU
    Folate: 22 mcg
    Calcium: 65.5 mg
    Iron: 2.2 mg
    Choline: 72.3 mg


  1. HEAT oven to 350°F. 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.

  2. BAKE in center of 350°F oven until knife inserted near center comes out clean, 30 to 35 minutes.

Insider Info

This fall vegetable dish is filled with yummy brown sugar, spice and winter squash. Make ahead and serve with holiday turkey or ham.

Toast pecans: Spread pecans in small baking pan. Bake in 350°F oven, stirring occasionally, about 10 minutes.