Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Oxmoor House January 1983


Recipe Summary

12 servings


Ingredient Checklist


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.

  • 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.


Oxmoor House Homestyle Recipes