Baked Squash/Pumpkin Custard

So high on the success with my pumpkin pie, I was wondering, could I just make the custard, which honestly is the part everyone in this house loves.

I also was wondering, would anyone notice, if I swapped pumpkin with butternut squash.

The answer is YES, yes you can just make the filling and bake it and NO, no one will notice if you swap butternut squash for pumpkin!

So here we go...

 So I had 2 cups of butternut squash puree. (I explain the process for making squash puree in my previous post about the pie.) Sadly I had no evaporated milk. So I googled  and found you can sub sweetened condensed milk for the sugar and evaporated milk in the Libby's recipe. Which is what I was working from.

 I prepared my pan. Since this is a custard, you need to bake it in a water bath. So I buttered my ramekins and made sure they would fit in the glass baking dish. (I am a klutz. So I placed the pan in the over and then filled it about half full with water. You can do whatever you want.)

 Make the custard. (Beat 2 eggs, mix in squash/pumpkin puree, add spices, then stir in the sweetened condensed milk.)

 Fill the buttered ramekins. Place in a preheated oven at 400 degrees for 15 minutes. Then reduce heat to 350, bake an additional 30-40 minutes or until the centers are set.

 Remove from the oven and cool. Once cool, cover with foil or place in an airtight container and chill a few hours to over night in the refrigerator.

I ate this one for breakfast and it was oh, so yummy. E inhaled one for breakfast too. I think, perhaps smaller ramekins would be better. It was alot to eat in one setting, but eat it we did. Loving every creamy spoonful!