Butternut Squash Custard


1 full cup baked butternut squash
1 cup heavy cream
3 eggs
Pinch nutmeg
Salt and pepper to taste
Shredded provolone or other sharp cheese


Mix squash, cream and eggs with high-speed mixer/blender until smooth. Pour into individual ramekins. Bake in a water bath at 325f. until set. Remove from ramekins and dress with a good grade balsamic vinegar and greens. Serve warm.
Course: Side
Cuisine: American
Uploaded by: Kevin Smith
Added on: 2006-11-15 11:09:43