Local Winter Squash Custard

Local winter squash, maple syrup, milk, and eggs =

Perfection in a bowl.

We’re gearing up for We ♥ Local Week here at City Market (February 11-20). We will be offering a class on baking with Vermont grains, dairy, and sweeteners on February 15 and holding a local dessert competition, as well as organizing a trip to the Shelburne Farms sugar house! It’s going to be a lot of fun.

You'll be hearing more about it on this site. In the meantime, I'm testing local dessert recipes for our class. It's tough, but somebody's got to do it....


Winter Squash Custard

This all-local (minus the spices) recipe tastes like pumpkin pie in a bowl.

¾ cup pureed winter squash (any kind; we have local Hubbard squash right now)
½ tsp. cinnamon
¼ tsp. ground ginger
1/8 tsp. nutmeg
Pinch ground clove (I omitted)
1 ¼ cups milk
1/3 cup maple syrup or honey (I used maple syrup)
2 egg whites and 1 whole egg, beaten (I used 2 whole eggs and 1 egg white)

Preheat oven to 350. Mix together pureed squash and spices. Whisk in milk, maple syrup, and eggs, blending well. Pour the mixture into a 1 or 1 ½ quart baking dish. Put dish in roasting pan and pour hot or boiling water in roasting pan so it reaches halfway up the dish. Place in oven and bake for 1 or 1 ¼ hours, until a toothpick inserted in the center comes out clean. Serve warm or chilled.

Adapted from Jane Brody’s Good Food Gourmet