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Winter Squash Custard

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recipe image

Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
Makes: 6 servings

What You Need

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.)

Here’s How

  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.

Enjoy

    • Serve this fall vegetable dish with Thanksgiving turkey, Christmas ham or other holiday meals. Garnish with toasted pecan halves.

      Insider Info

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

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          Nutrition Information

          Per Serving

          Excellent Source: vitamin A

          Good Source: protein, fiber, choline and iron

          calories: 173
          total fat: 6g
          saturated fat: 1g
          polyunsaturated fat: 1g
          monounsaturated fat: 3g
          cholesterol: 106mg
          sodium: 414mg
          carbohydrates: 27g
          dietary fiber: 4g
          protein: 5g
          vitamin A: 14,507.4IU
          vitamin D: 8.7IU
          folate: 22.1mcg
          calcium: 65.0mg
          iron: 2.2mg
          choline: 72.5mg

          vitamin C: 5.9mg
          vitamin E: 1.7IU
          trans fat: 0g
          sugars: 16g
          potassium: 348.8mg
          magnesium: 27.7mg
          selenium: 8.6mcg
          phosphorus: 88.6mg
          vitamin B12: .3mcg
          vitamin K: 12.4mcg
          vitamin B6: .1mg
          copper: .2mg
          vitamin B1 - thiamin: .1mg
          manganese: .4mg
          zinc: .6mg
          vitamin B2 - riboflavin: .2mg
          vitamin B3 - niacin: .4mg
          omega 3: .1g
          omega 6: 1.3g