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.