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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
4 pound(s) acorn squash |
1/2 cup(s) brown sugar packed |
1/2 cup(s) butter cut up and softened |
3 whole(s) eggs beaten |
1 tablespoon(s) dijon mustard |
1/4 teaspoon(s) cinnamon ground |
1/4 teaspoon(s) allspice ground |
1/4 teaspoon(s) nutmeg ground |
Directions:
1. heat oven to 350 degrees. Line large rimmed baking sheets with foil; spray with non-stick cooking spray. Generously butter 10 (1/2 cup) nonstick muffin cups. Cut squash in half; remove seeds. place, cut side down on baking sheet. Bake 40 minutes or until almost tender.
2. Turn squash cut side up; sprinkle with brown sugar and butter. Bake 30 to 35 minutes or until tender.
3. Scoop flesh of squash with butter=sugar mixture into large bowl (you should have 4 cups). With potato masher, mash until smooth. Stir in all ingredients until well-combined.
4. Fill muffin cups with squash mixture (Custards can be made to this point up to 1 day ahead. Cover and refrigerate. An additional 5 to 10 minutes baking time may be needed). Bake 30 to 35 minutes or until golden brown around edges and toothpick inserted in center comes out moist but not wet. Cool in pan 5 minutes, invert onto baking sheet. With spatula, gently place custards on serving platter.
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