ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Custard-filled Acorn Squash

Side Dishes - Vegetables
Custard-filled Acorn Squash
Serves Four
rec.food.veg.cooking/Paul Kent Oakley/2000

I am still enjoying the acorn squash from my garden that I put in storage last October. Just a couple of days ago I decided to try something a bit different and created the following recipe, which is very delicate and nice.

This can be the main course of an elegant meal with simple steamed veggies and perhaps plain steamed brown basmati rice to accompany it.

2 medium to medium-small Acorn Squash
3 egg yolks
1 whole egg
1 1/2 cups low fat milk
4 Tablespoons sugar
1 teaspoon ground nutmeg
salt

Preheat oven to 350F.

Wash the squash, remove the stem, cut in half from top to bottom, remove seeds and as much of the seed-cavity loose fibers as possible (a little remaining loose fiber won't hurt), and rinse the seed cavities with cold tap water. Drain thoroughly, then slice a small piece off of the underside so that the squash half's open rim will sit level on a flat surface -- Do not puncture the bowl which must hold the liquid that bakes into the custard. Set aside.

Whisk the egg and egg yolks until smooth but not frothy. Add the milk and other ingredients and thoroughly mix. Add just enough salt so that a little taste lets you taste the salt's presence -- not a lot.

Carefully fill the squash halves with the custard liquid to the rim. Place in a shallow baking dish, positioned so that the squash halves do not touch each other. Pour a cup or so of boiling water into the baking dish, being careful not to get in into the custard.

Any excess custard can be baked in a custard cup at the same time you are baking the squash/custard rather than wasted; the custard in the cup will cook faster than the custard in the squash shells though.

Put in the oven and bake until the custard is set. It should take between 1 hour 15 minutes and 1 hour 30 minutes, but it could take longer in some situations, depending on size of squash, volume of custard in the squash bowls, etc. Test doneness of the squash by inserting a sharp knife vertically down through the custard and pulling it back out; if it comes out clean the custard is done, and so should the squash be.

Let set for about 10 minutes before serving. The custard will be smooth and soft, a finer texture even than Spanish flan and far more delicate than traditional American custard. It is mildly sweet, but not overpoweringly so.
MsgID: 3123108
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Pudding and Custard Recipes (7)
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Betsy at Recipelink.com
2
  Betsy at Recipelink.com
3
  Betsy at Recipelink.com
4
  Betsy at Recipelink.com
5
  Thomas of Maryland
6
  Betsy at Recipelink.com
7
  Betsy at Recipelink.com
8
  Maria, Biloxi, MS
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Custard-filled Acorn Squash
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!