Place squash in a medium saucepan; cover with water, and bring to a boil. Cover and cook 15 minutes or until tender. Drain well.
Combine squash and next 6 ingredients (squash through egg white) in a blender, and process until smooth. Divide squash mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until a knife inserted in center comes out clean. Remove cups from water; let stand 5 minutes.
Loosen edges of custard with a knife or rubber spatula. Invert custard cups onto individual plates. Sprinkle with nutmeg, and garnish with watercress, if desired.
I love butternut squash and thought this would be an interesting side for Thanksgiving. It baked for over an hour and still did not set in the center so I tried finishing in the microwave. I followed the recipe exactly as written. It had no taste other than terrible. I am a wonderful cook and love all kinds of foods but trust me this was awful and my guests agreed.....it was worthy of throwing away. Never again.
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