Winter Squash Custard

Winter Squash Custard

Courtesy of The incredible edible egg™ 6 Servings • 10 Min. Prep Time • 30 Min. Cook Time


3 eggs
1/3 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1 can (16 oz.) pumpkin
1 pkg. (12 oz.) frozen winter squash
1/4 c. chopped toasted pecans


1. Heat oven to 350°F. Beat eggs, sugar, salt and spice in large bowl until blended. Add pumpkin, squash, and pecans; mix well. Pour into greased 2-quart baking dish; smooth top.

2. Bake in center of 350°F oven until knife inserted near center comes out clean, 30 to 35 min.


* Toast pecans: Spread pecans in small baking pan. Bake in 350°F oven, stirring occasionally, about 10 min.

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Calories: 173; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 106mg; Total Carbs: 27g; Fiber: 4g; Protein: 5g; Sodium: 414mg;