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Kuri Kustards (winter squash dessert)
These are absolutely delicious, more delicate than pumpkin – and nicer than pie for those who don’t eat crusts (i.e., gluten free)!
This recipe can be substituted with any winter squash except spaghetti squash. The flavors will differ slightly, as well as cooking times, depending on the variety (some squash are more moist than others).
Ingredients
-
- 1 Red Kuri Squash (or other winter squash)
- 1 cup white sugar
- 2 cups hot milk
- 1 T melted butter
- 1/2 t ground cinnamon
- 1/2 t ground ginger
- 3 eggs
- pinch of salt
Preparation
Halve the squash and remove the seeds, put it back together and wrap it tightly in aluminum foil. Bake it in the oven until it’s soft enough to squeeze. When it’s cool, scoop the flesh out of the skin into a blender (2 cups), add the sugar, hot milk, melted butter, cinnamon, ginger, salt and eggs.
Blend it quickly, then pour it into 6 buttered ramekins and bake until they don’t jiggle anymore and a knife stuck into the center comes out clean. Top off with fresh whipped cream if you want to make it extra special!
This recipe is courtesy of one of our FarmShares members, Martha Slater – thanks Martha!
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