Acorn Squash Custard

Ingredients

• 4 lbs acorn squash
• 1/2 cup packed brown sugar
• 1/2 cup butter, cut up, softened
• 3 eggs, beaten
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg

Directions

1. 1

   Heat oven to 350°F Line large rimmed baking sheet with foil, spray with nonstick cooking spray. Generously butter 10 1/2 cup nonstick muffing cups. Cut squash in half; rmove seeds. Place cut side down, on baking sheet. Bake 40 minutes until almost tender.

2. 2

   Turn squash cut side up, sprinkle with brown sugar and butter. Bake 30-35 minutes or until tender.

3. 3

   Scoop flesh of squash with butter sugar mixture into a large bowl (should have about 4 cups). With a potato masher, mash squash until smooth. Stir in remaining ingredients until well combined.

4. 4

   Fill muffin cups with squash mixture.

5. 5

   Note: Custards can be made to this point up to 1 day ahead. Cover and refrigerate. An additional 5-10 minutes baking time may be needed.

6. 6

   Bake 30-35 minutes or until brown around edges and toothpick inserted in center comes out moist but not wet.

7. 7

   Cool in pan 5 minutes, invert onto baking sheet. With spatula, gently place custards on serving platter.