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Butternut Squash Custard

Butternut squash custard parfaits are a great no bake dessert for your holiday table.

Course Dessert
Cuisine American
Keyword butternut squash biscuit, butternut squash custard
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Servings 6 servings
Author betsy


  • 1 butternut squash halved and seeded
  • 1 cup heavy cream
  • 3/4 cup milk
  • 1/2 pure maple syrup
  • 6 large egg yolks
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt
  • hot water


  1. Heat oven to 375 degrees. Place squash on a roasting pan and cook 35-45 minutes until soft. Scoop the flesh from the squash into a food processor, and process until smooth.
  2. Place the oven rack in the middle position and reduce heat to 325°F  Butter or spray 6 ramekins. (see note)

  3. In a medium saucepan, whisk together the cream, milk, syrup and 1/2 cup pureed squash. Save remaining squash for another use. Heat mixture until just until barely simmering.
  4. Meanwhile, In a medium bowl, whisk together the egg yolks, cinnamon, nutmeg, and salt. Pour the squash mixture very slowly into the yolks, whisking constantly. Pour the custard through a fine-mesh sieve into a large measuring cup, pressing the liquid out of the solid.
  5. Place the prepared ramekins in a pan with high sides, and pour the strained mixture into the ramekins.
  6. Set the pan on the oven rack. Carefully add enough hot water to come halfway up the sides of the ramekins.  Bake the custards for 40-45  minutes, or until set and a knife inserted near the edge comes out clean.

Recipe Notes

If you want to make custards on their own, use small ramekins. If you want to make parfaits, use half pint mason jars.