Butternut Squash Custard

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  • 2 cups cooked, pureed butternut squash
  • 9 pastured egg yolks, beaten
  • 2 cups of heavy cream
  • 1/4 cup maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • dash of sea salt

1. Preheat oven to 350F.
2. Whisk all the ingredients together until creamy.
3. Heat pumpkin mixture over a double-boiler or over very low heat and stir continuously until thick enough to coat a wooden spoon.
4. Pour into a baking dish and bake for 30-40 minutes, or until a toothpick inserted into the center comes up clean.

adapted from foodrenegade.com