Peanut Squash Custard

Courtesy Fred & Jenny Wiche

I know that many people have never heard of peanut squash. If you're lucky enough to find it, try this one. It's so good that it's worth finding the variety and planting your own.

1 peanut squash
1 tablespoon butter
½ teaspoon baking powder
1 egg
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup light brown sugar
1 tablespoon flour
1 cup milk

Preheat oven to 375 degrees. Cut the peanut squash in half and place the halves cut side down on a cookie sheet and bake for 30 minutes. Remove from the oven, peel off the skin, and mash the squash in a bowl. Mix together the butter, baking powder, egg, salt, cinnamon, nutmeg, brown sugar, flour, and milk and then add to the mashed squash, blending thoroughly. Pour the mixture in to buttered custard cups. Place the filled cups into a pan of water and bake for 45 minutes or until a knife inserted in the center comes out clean.

Yield: 6 servings.