 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
|
Perfect for your fall gatherings! These would also be great for a buffet because they are individual servings. You can make these a day ahead and add to the baking time. Ingredients:
4 lbs acorn squash |
1/2 cup packed brown sugar |
1/2 cup butter, cut up, softened |
3 eggs, beaten |
1 tablespoon dijon mustard |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
Directions:
1. Heat oven to 350°F Line large rimmed baking sheet with foil, spray with nonstick cooking spray. Generously butter 10 1/2 cup nonstick muffing cups. Cut squash in half; rmove seeds. Place cut side down, on baking sheet. Bake 40 minutes until almost tender.
2. Turn squash cut side up, sprinkle with brown sugar and butter. Bake 30-35 minutes or until tender.
3. Scoop flesh of squash with butter sugar mixture into a large bowl (should have about 4 cups). With a potato masher, mash squash until smooth. Stir in remaining ingredients until well combined.
4. Fill muffin cups with squash mixture.
5. Note: Custards can be made to this point up to 1 day ahead. Cover and refrigerate. An additional 5-10 minutes baking time may be needed.
6. Bake 30-35 minutes or until brown around edges and toothpick inserted in center comes out moist but not wet.
7. Cool in pan 5 minutes, invert onto baking sheet. With spatula, gently place custards on serving platter.
|
|