Best 9 Butternut Squash Custard With Poached Quince And Pine Nuts Recipes

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Butternut squash custard with poached quince and pine nuts is an elegant and flavorful dish that can be served as a starter, side dish, or even dessert. The sweet and earthy flavors of the butternut squash pairs perfectly with the tart and tangy quince, while the pine nuts add a touch of crunch and texture. This dish is relatively easy to make, but it does require a little bit of time and effort. However, the results are definitely worth it!

Let's cook with our recipes!

BUTTERNUT SQUASH CUSTARD



Butternut Squash Custard image

My husband first tasted this comforting casserole more than 10 years ago when he was still my fiance. Having enjoyed it so much, he said I needed to offer it at every Thanksgiving dinner. I was happy to oblige!-Maura Calusdian, Londonderry, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

1 medium butternut squash (2 to 3 pounds), peeled, seeded and cubed
1/2 cup all-purpose flour
1/2 cup sugar
2 cups 2% milk
3 large eggs
2 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 8-10 minutes. Drain., In a large bowl, mash the squash with flour and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2-qt. baking dish. Sprinkle with remaining ingredients., Bake at 350° until center appears set, 55-65 minutes.

Nutrition Facts : Calories 202 calories, Fat 6g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 118mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 3g fiber), Protein 6g protein.

YUMMY SQUASH CUSTARD



Yummy Squash Custard image

This is a recipe that I got from an old friend and then changed just a bit to fit our family. My father-in-law used to make it with white/patty-pan squash, but I have used many kinds: zucchini, white, yellow crookneck, spaghetti squash, and even pumpkin, all with great results, even sometimes mixing two squashes. Most people trying this would not believe it is squash. Enjoy! Serve warm.

Provided by Yvonne Arcement

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 6

Number Of Ingredients 11

2 cups seeded and chunked summer squash, or more as needed
1 tablespoon cornstarch, or more as needed
¼ teaspoon salt
5 ounces evaporated milk
¼ cup white sugar
2 egg yolks
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
2 egg whites
¼ teaspoon cream of tartar
3 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed.
  • Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish.
  • Bake in the preheated oven until custard is set, about 40 minutes.
  • Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 20.5 g, Cholesterol 75 mg, Fat 3.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 143.9 mg, Sugar 17.2 g

POACHED QUINCE



Poached Quince image

This recipe for poached quince, from Michael Anthony of Gramercy Tavern, goes with Butternut Squash Custard.Photo credit: Ellen Silverman

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

2 cups sugar
1 cup brandy
2 cups white verjus
1 star anise
2 sticks cinnamon
4 cups diced peeled and cored quince (from about 6 quince)

Steps:

  • Place sugar in a small saucepan and add just enough water so that mixture resembles wet sand. Place saucepan over medium-high heat and cook sugar until melted and light golden in color.
  • Carefully add brandy and stir in verjus. Wrap star anise and cinnamon in cheesecloth and tie with kitchen twine to enclose; add cheesecloth packet to saucepan. Bring mixture to a boil; immediately reduce to a simmer. Remove cheesecloth packet and let poaching liquid simmer for 20 minutes.
  • Place quince in a shallow saucepan. Set a strainer over saucepan and pour poaching liquid over quince. Transfer saucepan to medium heat and cook until liquid is heated through and quince is tender, about 1 minute. Remove from heat; let cool to room temperature.

BUTTERNUT SQUASH CUSTARD WITH POACHED QUINCE AND PINE NUTS



Butternut Squash Custard with Poached Quince and Pine Nuts image

Michael Anthony, executive chef at Gramercy Tavern in New York City, shared this superb recipe for butternut squash custard.Photo credit: Ellen Silverman

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

1 large butternut squash, halved lengthwise, seeds removed
1 teaspoon olive oil
1 tablespoon light-brown sugar
Coarse salt and freshly ground white pepper
4 large egg yolks
1 cup heavy cream
1 teaspoon lemon juice
Poached Quince
1/4 cup toasted pine nuts
Roasted Pumpkin Seeds

Steps:

  • Preheat oven to 375 degrees.
  • Place squash on a baking sheet, cut-side up. Drizzle with olive oil and sprinkle with brown sugar; season with salt and pepper. Transfer to oven and roast until tender, about 40 minutes. Remove soft flesh from skin and transfer to the bowl of a food processor; process until smooth. You should have 4 cups of puree.
  • Transfer puree to the jar of a blender. Add egg yolk and cream; blend until well combined. Season with salt, pepper, and lemon juice.
  • Reduce oven temperature to 350 degrees. Divide squash mixture evenly between twelve 4-ounce ramekins. Set ramekins in a large baking dish; fill baking dish with enough hot water so that it comes one third of the way up the sides of the ramekins. Transfer baking dish to oven and bake until set, about 30 minutes.
  • Remove custards from water bath and let cool to room temperature. Serve garnished with quince, pine nuts, and pumpkin seeds.

ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST



Roasted Butternut Squash Custard Pie with a Pecan Crust image

Provided by Emeril Lagasse

Categories     dessert

Yield 8 servings

Number Of Ingredients 14

1 1/4 pounds butternut squash
Olive oil
Salt
1 recipe Pecan Crust, recipe follows
1/4 cup Steen's 100 percent Pure Cane Syrup
1/4 cup sugar
Pinch of salt
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 eggs
2 egg yolks
1 1/2 cups whole milk
1 cup Caramel Sauce
Spiced Cream, recipe follows

Steps:

  • Preheat the oven to 400 degrees F. Season the squash with olive oil and salt. Place on a roasting pan and roast for 1 hour. Remove and cool completely. Place the pie shell in the oven and bake for 10 minutes. Remove the pie crust from the oven and cool. Peel away the skin and remove the center seeds of the roasted butternut squash. Place the squash in a large mixing bowl. Mash the squash until smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes. Remove the foil and continue to bake for 25 minutes, until the center is slightly firm. Remove and cool on a wire rack. The pie will still continue to cook while cooling. Cover with plastic wrap and refrigerate until chilled. Slice into individual servings and place on serving plates. Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.

BAKED BUTTERNUT SQUASH PUDDING TOPPED WITH GINGER WHIPPED CREAM



Baked Butternut Squash Pudding Topped With Ginger Whipped Cream image

I've been making something similar to this most of the fall! My Son has no idea it was butternut he thought he was eating pumpkin! Method for pureeing butternut Recipe #194908

Provided by Rita1652

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 cups pureed butternut squash or 4 cups pumpkin
3/4 cup brown sugar
1 (12 ounce) can evaporated milk
3 eggs
1 tablespoon cinnamon
1/2 fresh nutmeg, grated
1/4 teaspoon salt
1/4 teaspoon dried ginger
1 pint heavy whipping cream
1/2 cup powdered sugar
1 tablespoon crystallized ginger, minced
1/4 cup toasted pine nuts (cooled)

Steps:

  • Mix Butternut, Brown sugar, Evaporated milk, Eggs, Cinnamon, Nutmeg, Dried Ginger,& Salt.
  • Pour into a Pyrex Pan (8x8x2) inches that was sprayed with cooking spray (Pam).
  • Bake at 325 degrees for 60 minutes.
  • Meanwhile whip cream till it starts to thicken then add sugar till firm, fold in Crystallized ginger.
  • Scoop warm or chilled pudding top with whipped cream and toasted pine nuts.

FIVE-SPICE BUTTERNUT SQUASH IN CHEESY CUSTARD



Five-Spice Butternut Squash in Cheesy Custard image

Orange butternut squash, golden custard and fiery-red pepper and sesame topping reflect the colors of fall in this dish. It's perfect for a festive brunch, as it's filling enough to keep you going until the big feast, and special enough to really feel like you're celebrating. Serve this with some lightly cooked greens, if you like.

Provided by Yotam Ottolenghi

Categories     vegetables, main course, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

1 large butternut squash (about 3 1/2 pounds/1 1/2 kilograms), halved lengthwise and deseeded (stem, base, and skin intact, and one half reserved for later use)
5 large shallots (10 1/2 ounces/300 grams), peeled and halved lengthways
2 1/2 tablespoons olive oil
1 teaspoon five-spice powder
1/2 teaspoon ground cinnamon
Kosher salt (Diamond Crystal) and black pepper
3/4 cup plus 2 tablespoons/200 milliliters chicken stock (or vegetable stock)
3/4 cup plus 1 tablespoon/200 milliliters heavy cream (double cream)
3 1/2 ounces/100 grams Gruyère, finely grated
4 to 5 egg yolks (80 grams)
2 garlic cloves, minced
2 teaspoons cornstarch (cornflour)
2 teaspoons white miso
1 1/2 tablespoons white sesame seeds
3/4 teaspoon Aleppo pepper
1/2 teaspoon sweet paprika
1/8 teaspoon five-spice powder
2 tablespoons olive oil
1/4 cup/10 grams chives cut in 1/3-inch/1-centimeter pieces
1 1/2 tablespoons lime juice (from 1 lime)

Steps:

  • Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius (nonfan).
  • Cut the butternut squash crosswise into 3/4-inch/1 1/2- to 2-centimeter-thick half moons. Transfer to a wide, large cast-iron skillet, skin side up, keeping the slices together in the shape of the butternut squash half. You might have to angle the pieces slightly so that they all fit. Place the shallots on either side of the squash.
  • In a small bowl, combine oil, five-spice powder, cinnamon, 3/4 teaspoon salt and a good grind of pepper. Pour this all over the vegetables in the skillet, and use your hands to coat everything nicely, rearranging the squash pieces if necessary.
  • Bake squash for 25 minutes, or until the squash is soft but not falling apart. Spoon out half the cooked shallots from the pan and set them aside, keeping them intact. Set squash aside to cool for 15 minutes, and turn the oven temperature down to 325 degrees Fahrenheit/170 degrees Celsius (nonfan).
  • As the squash cools, prepare the custard: Add the stock and cream to a medium saucepan, and heat through on medium until steaming. In a separate large heatproof bowl, whisk together half the cheese, the yolks, garlic, cornstarch (cornflour), miso, 1/4 teaspoon salt and a good grind of pepper. Slowly pour the scalding cream mixture into the egg yolk mixture, whisking constantly, until incorporated and smooth.
  • When ready, pour the warm custard into the butternut squash skillet, letting it pool all around the squash (avoid pouring it directly onto the squash). Sprinkle the remaining half of the cheese all over the custard, avoiding the top of the squash. Lastly, gently place the reserved shallots, cut-side up, on top of the custard and cheese. Carefully transfer to the oven and bake for 15 to 18 minutes, until the custard is set with a very slight wobble.
  • As custard cooks, prepare the topping: Add the sesame seeds to a small frying pan set over medium-high heat. Toast for 3 to 4 minutes, stirring often, until lightly browned. Add the Aleppo pepper, paprika, five-spice powder and a tiny pinch of salt, and turn the heat down to medium-low. Add the oil and leave to cook gently for 2 minutes. Remove from the heat and let cool for 5 minutes before stirring in the chives and lime juice.
  • When ready to serve, spoon the sesame topping all over the custard and serve warm.

BUTTERNUT CUSTARD



Butternut Custard image

Make and share this Butternut Custard recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup heavy cream
3/4 cup milk
1/2 cup pure maple syrup
1/2 cup cooked pureed butternut squash (use a food processor or blender)
6 large egg yolks
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
fresh ground black pepper

Steps:

  • Position oven rack in the middle position; preheat oven to 325°; butter or spray ramekins.
  • In a saucepan, whisk together the cream, milk, syrup, and pureed squash; heat just until barely simmering.
  • In a bowl, whisk together the egg yolks, cinnamon, nutmeg, salt, and pepper.
  • Pour squash mixture very slowly into the yolks, whisking constantly.
  • Pour the custard through a fine-mesh sieve into a large measuring cup, pressing the liquid out of the solids.
  • Place the prepared ramekins in a baking pan lined with a dish towel.
  • Pour the strained mixture into the ramekins; set the pan on the oven rack; carefully add enough hot water to come halfway up the sides of the ramekins.
  • Bake the custards for 35-40 minutes, or until set and a knife inserted near the edge comes out clean.
  • Serve the custards immediately, or hold, covered, for up to 30 minutes.

Nutrition Facts : Calories 286.9, Fat 20.4, SaturatedFat 11.5, Cholesterol 268.4, Sodium 138, Carbohydrate 22.6, Fiber 0.3, Sugar 16.4, Protein 4.6

SQUASH CUSTARD PIE



Squash Custard Pie image

Provided by Susan Herrmann Loomis

Categories     Milk/Cream     Dairy     Egg     Vegetable     Brunch     Dessert     Side     Bake     Christmas     Thanksgiving     Squash     Winter     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield One 10-inch pie (6 to 8 normal servings, 10 - 12 Thanksgiving servings)

Number Of Ingredients 8

3/4 cup of squash purée
2 large eggs, separated
Scant 3/4 cup of vanilla sugar made with light brown sugar
Pinch of fine sea salt
1 1/3 cup whole milk
3 tablespoons all-purpose flour
One pre-baked 10-inch tart pastry
1/4 teaspoon ground cinnamon

Steps:

  • 1. Preheat the oven to 425°F.
  • 2. In a medium-sized bowl whisk together the squash and the egg yolks until combined. Whisk in the sugar and the salt and the milk, then whisk in the flour until smooth.
  • 3. In another medium-size bowl, lightly whisk the egg whites to the soft peak stage. Whisk the egg whites lightly into the squash mixture, then pour it into the pre-baked pie shell. Sprinkle the cinnamon over the top and bake in the bottom third of the oven for 10 minutes. Reduce the heat of the oven to 350°F and continue baking until the pie is nearly set but still moves slightly, 25 to 30 minutes. Let it cool to room temperature before serving.

Tips:

  • Choose ripe, firm butternut squash with deep orange flesh for the best flavor and texture.
  • To easily peel and cut butternut squash, use a sharp knife to cut it in half lengthwise and scoop out the seeds. Then, use a vegetable peeler to remove the skin.
  • For poached quince, use firm, ripe quince that is free of blemishes. Peel and core the quince before poaching it in a mixture of water, sugar, and spices.
  • Toast pine nuts in a dry skillet over medium heat until golden brown and fragrant. This will enhance their flavor and add a nice crunch to the dish.
  • When making the custard, temper the eggs by slowly whisking the hot milk mixture into the beaten eggs. This will prevent the eggs from curdling.
  • Bake the custard in a water bath to ensure that it cooks evenly and prevents it from curdling.
  • Allow the custard to cool completely before serving. This will help it to set properly.

Conclusion:

Butternut squash custard with poached quince and pine nuts is a delicious and elegant dessert that is perfect for any occasion. The rich, creamy custard is perfectly complemented by the sweet and tart poached quince and the nutty crunch of the pine nuts. This dish is sure to impress your guests and leave them wanting more.

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