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Recipe by Oxmoor House January 1983

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Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut squash in half lengthwise; remove seeds and any fibrous material from center of squash. Cut squash into smaller pieces and place in a shallow baking dish; cover tightly. Bake at 350° for 1 hour and 15 minutes or until tender.

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  • Remove squash from baking dish. Remove pulp from squash; discard skin. Mash pulp well using a fork. Drain thoroughly.

  • Combine mashed squash, butter, sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and rind in a large Dutch oven. Cook over medium heat 45 minutes or until thickened, stirring frequently. Add milk and egg, stirring well. Cook 10 minutes, stirring frequently.

  • Spoon squash mixture into twelve lightly greased 6-ounce custard cups. Sprinkle with additional spices, if desired. Bake at 325° for 20 minutes.

Source

Oxmoor House Homestyle Recipes

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