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.