The first time I made this, we were looking for something new. We had some Winter squash in the house and we were tired of using the same old squash recipes. I originally made it using Harlequin and Gem squashes because that's what I had, and it worked fine.
There is so much sugar in this recipe (I reduce it by just a little) that we eat it as a dessert. It is a super alternative to pumpkin pie, especially if you don't feel like dealing with a crust. Both have custard-like consistencies.
Like others, I pre-baked the squash instead of boiling. I find the ultimate flavour is richer if the squash is baked.
I added cinnamon and allspice to the custard mixture. Yummy!
For the topping, instead of vanilla wafers, I mix together whole oats; mixed dried fruit (or just raisins or currents); cinnamon; and sliced almonds with the brown sugar and butter. This makes a sweet, crunchy topping after baking.
This is a fabulous recipe that one can adjust to suit one's family. It has become a standard recipe in our household. Thank you!
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The first time I made this, we were looking for something new. We had some Winter squash in...