Simple Squash & Honey Custard

Serves 4 · 25 min prep · 75 min cook

Ingredients

• 1 small (about 1.5 lb) butternut squash
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1 egg yolk
• 1/3 cup local honey
• 1 tsp vanilla bean paste or extract
• 1/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1/8 tsp pinch of fine sea salt
• 1 tsp unsalted butter for ramekins
• optional extra honey and toasted pepitas for garnish

Instructions

1. 1Preheat the oven to 400°F. Halve the squash lengthwise, scoop out the seeds, and place cut-side down on a parchment-lined sheet pan.
2. 2Roast until the flesh is completely soft and lightly caramelized at the edges, about 35 to 40 minutes; cool until handleable.
3. 3Scoop the roasted squash flesh into a blender or food processor and puree until silky smooth; measure out puree and reserve any extra for another use.
4. 4Reduce oven temperature to 325°F. Lightly butter four 6-ounce ramekins and set them inside a larger roasting pan.
5. 5In a medium bowl whisk the eggs, extra yolk, honey, vanilla, nutmeg, ginger, and salt until uniform and slightly frothy.
6. 6Warm the milk and cream together in a small saucepan just until steaming (do not boil), then slowly stream the hot dairy into the egg mixture while whisking constantly to temper.
7. 7Stir in the squash puree until the custard base is completely smooth and pale orange.
8. 8Divide the mixture evenly among the ramekins. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
9. 9Bake 30 to 35 minutes until the centers are just set with a gentle jiggle and a knife inserted near the edge comes out clean.
10. 10Carefully remove the ramekins from the water bath and cool on a rack for 15 minutes.
11. 11Serve warm or at room temperature, drizzled with a little extra honey and a sprinkle of toasted pepitas for crunch.