Winter Squash Custard
Courtesy of The incredible edible egg™ 6 Servings • 10 Min. Prep Time • 30 Min. Cook Time| Ingredients |
|---|
| 3 eggs |
| 1/3 c. packed brown sugar |
| 1/2 tsp. salt |
| 1/2 tsp. pumpkin pie spice |
| 1 can (16 oz.) pumpkin |
| 1 pkg. (12 oz.) frozen winter squash |
| 1/4 c. chopped toasted pecans |
Directions:
1. Heat oven to 350°F. Beat eggs, sugar, salt and spice in large bowl until blended. Add pumpkin, squash, and pecans; mix well. Pour into greased 2-quart baking dish; smooth top.
2. Bake in center of 350°F oven until knife inserted near center comes out clean, 30 to 35 min.
INSIDER INFORMATION
* Toast pecans: Spread pecans in small baking pan. Bake in 350°F oven, stirring occasionally, about 10 min.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
Nutrition:
Calories: 173; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 106mg; Total Carbs: 27g; Fiber: 4g; Protein: 5g; Sodium: 414mg;