Butternut Squash and Maple Custard

Preheat oven to 325 degrees (F).

Spray 4 to 6 individual serving sized ramekins with cooking spray.

In a large bowl, combine all the ingredients and stir well with a whisk. Divide the mixture evenly among 6 (6-ounce) ramekins or 4 (8-ounce) ramekins.

Place the ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch (just make sure it’s not over the top of the ramekins). Bake for 50 minutes or until a knife inserted in center comes out clean. Remove the ramekins from pan, and cool completely on a wire rack. Cover and chill in the refrigerator for at least 3 hours.

I enjoyed my custard a la mode, but I also suggest a dollop of whipped topping or perhaps you are a minimalist and like your custard naked. It’s cool…I do as well!