Wednesday, October 26, 2011

Acorn Squash Custard

I grew some Acorn Squash this Summer because my wife likes them.  Never  been much for Squash myself.  I had a bumper crop and I have been experimenting a little with them.  The first one I cut in half and baked at 375 degrees for an hour and then put butter and brown sugar and baked them for another 15 minutes.  That was o.k.  The second one I cut in half and baked for an hour.  I scooped out the cooked meat and saved the rinds.  Then I lightly beat the cooked squash in the mixer with some butter and 1/2 cup of brown sugar.  I can't tell you how much butter I used because the food police are probably monitoring this blog.  Let's just say it was a lot.  I put this back in the squash "bowls" and baked it for 30 minutes at 350 with some marshmallows on to.  This was really good.  

This recipe is for my third trial which was really, really good.  I baked the two halves of a large Squash for 1 hour at 375 and scooped out the cooked meat.  I put this in the mixer and added 3 cups of milk, 3 eggs, 1 cup of sugar and the spices for Pumpkin pie.  I mixed this all together and put it in a sauce pan and heated it until it was just about to boil.  I poured it back in the scooped out rinds and baked this for an hour at 350.  

It looked just like Pumpkin pie and tasted very similar.  The kids and my wife loved it.  I will definitely make this again but next time I will only add 2/3 cup of Sugar.  

I don't consider myself a gourmet cook by any stretch of the imagination so if any of you have any suggestions I would love to hear them. 


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