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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Meringue:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • Bake in the preheated oven until custard is set, about 40 minutes.

  • 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(R), Sweet'n'Low(R), 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

127.6 calories; protein 4.1g 8% DV; carbohydrates 20.5g 7% DV; fat 3.4g 5% DV; cholesterol 75mg 25% DV; sodium 143.9mg 6% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/05/2018
Who Knew Squash could taste like this? As my picture shows the custard did not raise as much as I expected. Its size in relationship to the meringue looks uninspiring; but its depth of flavor and texture complement the sweetness and lightness of the meringue. This is the taste of the fresh eggyolk custards I remember eating as a child with the nice addition of the rest of the egg in the meringue. This recipe and the Southern Summer Squash Pudding from this site have made me rethink my dislike of yellow squash as a vegetable. Critique: I did taste a slight saltiness in the custard and might reduce the salt next time I make this recipe. Read More

Most helpful critical review

Rating: 3 stars
08/09/2018
This pretty much tastes like pie filling with merengue on top... I expected a different texture I guess. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/05/2018
Who Knew Squash could taste like this? As my picture shows the custard did not raise as much as I expected. Its size in relationship to the meringue looks uninspiring; but its depth of flavor and texture complement the sweetness and lightness of the meringue. This is the taste of the fresh eggyolk custards I remember eating as a child with the nice addition of the rest of the egg in the meringue. This recipe and the Southern Summer Squash Pudding from this site have made me rethink my dislike of yellow squash as a vegetable. Critique: I did taste a slight saltiness in the custard and might reduce the salt next time I make this recipe. Read More
Rating: 3 stars
08/09/2018
This pretty much tastes like pie filling with merengue on top... I expected a different texture I guess. Read More
Rating: 4 stars
07/05/2020
It is more like pudding if you don’t squeeze out the extra water from your squash with a cheesecloth or paper towels! Read More
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