Butternut Squash Custard

Ingredients:

• 1 medium butternut squash (2 to 3 pounds), peeled, seeded and cubed
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 2 cups 2% milk
• 3 large eggs
• 2 tablespoons butter, melted
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Directions:

1. Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 8-10 minutes. Drain.
2. In a large bowl, mash the squash with flour and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2-qt. baking dish. Sprinkle with remaining ingredients.
3. Bake at 350° until center appears set, 55-65 minutes.