| SQUASH CUSTARD |
|
|
|
6 servings2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick, melted 3 cups mashed cooked butternut, hubbard, or buttercup squash 1/4 cup half-and-half or light cream 2 eggs, slightly beaten 2 tablespoons all-purpose flour 2 tablespoons brown sugar 1 teaspoon grated lemon peel 1/2 teaspoon salt 1/8 teaspoon pepper Preheat oven to 350ºF. Brush a 1-quart casserole lightly with Crisco. Combine melted Crisco, squash, half-and-half, eggs, flour, brown sugar, lemon peel, salt, and pepper and turn into the greased casserole. Place in a pan of hot water. Bake at 350ºF for 1 hour or until firm in center. |
