Recipes

[Vamp]

This recipe is very easy since it uses frozen pureed squash and is very popular with kids and others who like a sweet side dish. It makes enough for a group, so it is perfect if you want to bring something different to a Thanksgiving or fall supper potluck.

Squash Custard

2 (12 oz.)pkg. frozen pureed squash (I use Birdseye winter squash)

1 c. sugar

3 eggs, beaten

1 c. evaporated milk

1/2 tsp. ginger

6 T. melted butter

Topping

1/2 c. Ritz crackers, crushed

1/2 c. shredded coconut

2 T. butter, melted

Thaw squash and mix with all ingredients (except topping). Place mixture in unbuttered shallow baking dish in a water bath. Base, uncovered, approximately 1 hour or until set at 350F. Mix crackers and coconut with melted butter and sprinkle on top. Bake for additional 10 minutes.

I usually cut back on the sugar when making this as I find it a tad too sweet, but it's good!