Butternut Squash Custard
An unusual but delicious addition to the Thanksgiving table!
- 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 325°f. until set.
- Remove from ramekins and dress with a good grade balsamic vinegar and greens. Serve warm.