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Yummy Squash Custard

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"This is a recipe that I got from an old friend and then changed just a bit to fit our family. My father-in-law used to make it with white/patty-pan squash, but I have used many kinds: zucchini, white, yellow crookneck, spaghetti squash, and even pumpkin, all with great results, even sometimes mixing two squashes. Most people trying this would not believe it is squash. Enjoy! Serve warm."
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1 h 10 m servings 128 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed.
  3. Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish.
  4. Bake in the preheated oven until custard is set, about 40 minutes.
  5. Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.


  • Cook's Notes:
  • This recipe is very versatile and can also be made as a pie. This is a soft custard; to be able to cut and serve as a pie, use 2 tablespoons cornstarch.
  • I have used sugar substitutes in this recipe: agave, Splenda®, Sweet'n'Low®, and honey with good results.
  • Make sure squash is well drained. I have been successful in using squash that I froze from my garden.
  • I like to stir my custard during cooking to move the quicker cooking edges to the middle.

Nutrition Facts

Per Serving: 128 calories; 3.4 g fat; 20.5 g carbohydrates; 4.1 g protein; 75 mg cholesterol; 144 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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