Yummy Squash Custard
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.
Recipe Summary test
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.