Acorn Squash Stuffed with Custard
rec.food.recipes/John Lull

My all time favorite excuse for eating custard is this combination of Acorn Squash stuffed with custard.

Fresh Acorn Squash

Cut the squash in 1/2 length wise and remove seeds. Place close to each other in a shallow baking dish, so they won't fall over and will be able to hold the custard.

Bake the acorn squash on High in the Microwave by covering with plastic wrap, for about 6 minutes. Rotating dish 1/4 turn after 3 minutes. Check to see that the Acorn Squash is soft before completing the custard to place inside the cavities.

While Acorn Squash is baking make the Basic Casserole Custard:

3 eggs (beaten)
1/4 cup sugar
1 tsp. vanilla
1/8 tsp. salt
1 1/2 cups milk

nutmeg (optional)

In 1 1/2 quart casserole beat eggs, sugar, vanilla, and salt with table fork, until very well blended and sugar is dissolved. Place milk in glass measure cup and microwave on HIGH for 4 minutes, until scalded. Gradually add to egg mixture, stirring well.

Place Custard and milk mixture into hollowed out cavity of each Acorn Squash (making sure the squash won't be able to tip over and dump the custard into the pan). Microwave at Low 10 to 13 minutes, rotating dish 1/4 turn every 3 minutes, or until set. Sprinkle with nutmeg before serving, if desired. If there is additional custard mixture left place in custard cups and bake in Microwave on LOW 11 to 13 minutes, rearranging every 3 minutes.