White Squash Custard
A creamy, sweet white squash custard with subtle lemon and vanilla flavors, perfect for autumn gatherings or comforting desserts, served in a flaky pie crust.
Ingredients
Instructions
- Cook the white squash until tender enough to mash.
- Add sugar, lemon flavoring, vanilla flavoring, eggs, flour, melted margarine, and milk to the mashed squash.
- Blend all ingredients together well.
- Pour the mixture into an unbaked 9-inch pie shell.
- Bake at 350°F for 35 to 40 minutes.
Tips & Substitutions
When cooking the white squash, ensure it is well-drained to prevent excess moisture in the custard. For a twist, try using almond extract instead of lemon flavoring for a nuttier taste. If you prefer a richer texture, substitute the margarine with butter. Make sure to blend until smooth for the best consistency. This custard can also be made with other squashes or pumpkin for a different flavor profile.
Serving Suggestions
This white squash custard is delightful served warm or at room temperature. Consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for added sweetness. It can also complement a light salad or a slice of Easy Anadama Bread for a balanced meal. Perfect for a cozy dessert after a hearty vegetarian dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F until warmed through, about 15-20 minutes. Avoid microwaving, as it may alter the texture. Cover with foil to prevent over-browning while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of White Squash Custard contains roughly 368 calories, with 6g protein, 59g carbohydrates, and 13g fat. It is a good source of iron (16% of the Daily Value), calcium (13% of the Daily Value), and protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen squash instead of fresh?
Yes, frozen squash can be used as a convenient alternative. Just make sure to thaw and drain it well before mashing to avoid excess moisture in the custard. This will help maintain the desired consistency and flavor.
Is it possible to make this custard dairy-free?
Absolutely! You can replace the milk with a non-dairy milk, such as almond or coconut milk. Additionally, substitute the margarine with a plant-based butter or oil. This way, you can enjoy a delicious dairy-free version of this custard.
How do I know when the custard is done baking?
The custard is done when the edges are set and the center is slightly jiggly but not liquid. A toothpick inserted in the center should come out mostly clean. Keep an eye on it to prevent over-baking, which can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).