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Rachael Ray's 30-Minute Healthy Recipes

Maple Butternut Baked Custard


* 1 (2 lb.) butternut squash, halved and seeds removed
* 2 tsp canola oil
* 4 eggs
* 1 3/4 C half and half
* 1/4 C maple syrup
* 1 tsp salt
* 1 tsp pepper


1. Generously brush the squash with the canola oil.
2. On a rimmed cookie sheet lay the squash - cut side down.
3. Bake the squash 55 minutes in a preheated 400 degree oven.
4. Remove from the oven and cool until it is cool enough to handle.
5. Adjust the oven temperature to 300 degrees.
6. Remove the squash meat from the outside shell with a spoon.
7. Place the squash meat into a food processor or blender and puree until smooth.
8. In a mixing bowl place 2 C of the squash puree reserving the remainder for later use.
9. Add the eggs, half and half, syrup, and salt and pepper and mix until all ingredients are blended together.
10. Lightly spray a baking dish with a non stick cooking spray.
11. Spread the pureed mixture in the prepared baking dish.
12. Fill a larger baking pan 3/4 full of water.
13. Set the baking dish into the pan with the water.
14. Bake 50 minutes or until the custard is set and a knife inserted in the center comes out clean.
15. Cool for 20 minutes before serving.


There are all kinds of ways to make butternut squash, but this is one of the craziest. Our kids love this dish because it's more of a dessert than a vegetable. As a matter of fact, a picky eater might be fooled into thinking they're not eating squash at all. We do what we have to in order to get our kids to eat their veggies! I'm calling it a side dish, but go ahead and call it a treat if you want. Enjoy!

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