Winter Squash Custard

  • Serves:

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  • 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.)
Winter Squash Custard


  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.

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