Butternut custard got another thumbs up from the family! In fact, my teens each helped themselves to thirds!
I haven’t yet perfected gluten-free pie crust, so this custard was a nice alternative to the pumpkin pie I was going to make for Roger on Father’s day.
2 c cooked and pureed butternut squash
1/2 c sugar, honey, maple syrup or your sweetener
1 t salt
1 c almond, soy, or other milk
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
pumpkin pie spice
Your favorite whipped topping
Mix all ingredients except pumpkin pie spice and whipped topping with beaters for 2 min. Fill custard cups 1/2 full, sprinkle with pumpkin pie spice, and bake at 400 degrees for 10 min. Reduce heat to 350 degrees and bake another 30 minutes. Top with whipped topping, and eat while warm!