Custard Squash Recipes: Easy and Delicious Ways to Cook This Winter Squash

As the days get shorter and the weather turns crisp, there’s nothing I love more than tucking into a warm, comforting meal. And when it comes to winter squash, custard squash is my absolute favourite. It’s not just gorgeous to look at, with its deep orange flesh and smooth, rounded shape, it's also incredibly versatile and packed with flavour. I’ve been cooking with custard squash for years, and I’ve tried it in so many different ways. I'm always on the lookout for new and exciting recipes, so I’ve been experimenting in the kitchen recently, and I’ve come up with some absolute gems that I’m excited to share with you.

In this article, I’m going to walk you through some of my favourite ways to cook custard squash, from simple roasted recipes to more elaborate soups and stews. We’ll even explore some fun and flavourful options for breakfast and dessert. Don’t worry, I'll keep things easy – no fancy techniques or complicated ingredients, just straightforward recipes that anyone can follow.

(Part 1) A Little About Custard Squash

What is Custard Squash?

Custard squash, also known as “golden nugget squash,” is a type of winter squash native to Central America. It gets its name from its sweet, creamy flesh that’s reminiscent of custard. The skin is typically a deep orange, and the flesh is a vibrant, bright orange. When fully ripe, custard squash has a slightly sweet flavour and a firm, dense texture.

Why I Love It

I love custard squash because it’s so versatile. It’s delicious on its own, roasted simply with a drizzle of olive oil and a sprinkle of salt and pepper, but it also pairs well with a variety of other ingredients. I love to use it in soups and stews for its creamy texture and sweet flavour, and it’s also a fantastic base for gratins, risottos, and even pancakes! It’s a real blank canvas for culinary creativity, and I love experimenting with different flavours and textures.

Choosing the Right Squash

When choosing custard squash, look for one that is firm and heavy for its size. Avoid any squash with soft spots or signs of damage. The best custard squash will have a deep orange colour and a smooth, unblemished skin. If you're unsure, gently press the squash. It should feel firm, not mushy or soft.

Storing Custard Squash

To store custard squash, place it in a cool, dry place. It can last for several weeks if stored properly. If you need to keep it longer, you can store it in the refrigerator for up to a month. Just make sure to wrap it in plastic wrap to prevent it from drying out.

(Part 2) Easy Peasy Roasted Custard Squash

The Simple Method

Roasted custard squash is a classic for a reason. It's simple, satisfying, and incredibly flavourful. It’s perfect as a side dish or as the base for a delicious soup or stew.

To roast custard squash, simply cut it in half lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper, and roast in a preheated oven at 400°F (200°C) for about 45 minutes, or until tender. You can also add some herbs or spices for extra flavour. I love to add a sprinkle of cinnamon or nutmeg, or even some fresh rosemary or thyme. The combination of sweet and savory is truly divine.

Variations on the Theme

Once you’ve mastered the basic roasting method, you can get creative with your custard squash. Here are a few ideas to get your taste buds tingling:

• Sweet and Savoury: Drizzle with maple syrup and sprinkle with a little sea salt. The sweet and salty combination is divine.
• Spicy Delight: Add a pinch of cayenne pepper or a sprinkle of chili flakes for a little heat. This is especially good if you like your food with a kick.
• Herby Goodness: Experiment with different herbs and spices. Try oregano, basil, sage, or a blend of your favourites. I like to use a mixture of herbs, like a combination of thyme, rosemary, and sage.
• Mediterranean Twist: Add a drizzle of olive oil, a sprinkle of dried oregano, and a pinch of crushed red pepper flakes for a Mediterranean flavour. The hint of red pepper flakes adds a bit of warmth and complexity.

(Part 3) Custard squash soup: Creamy and Comforting

The Base of a Delicious Soup

Custard squash is a fantastic base for a creamy and comforting soup. It’s naturally sweet and the flesh becomes smooth and silky when cooked. Here’s a simple recipe to get you started:

Ingredients:

• 1 medium custard squash
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional: 1/2 cup heavy cream or coconut milk

Instructions:

1. Preheat oven to 400°F (200°C). Cut the custard squash in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes, or until tender.
2. While the squash is roasting, heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
3. Add the vegetable broth to the pot and bring to a boil. Reduce heat to low and simmer for 10 minutes.
4. Scoop the flesh from the roasted custard squash into a blender or food processor. Blend until smooth. Be careful when blending hot liquids - work in batches and vent the blender to prevent splattering.
5. Add the blended squash to the pot and stir to combine. Season with salt and pepper to taste.
6. Optional: Stir in the heavy cream or coconut milk. The cream adds a richness that's absolutely delicious. If you prefer a vegan option, coconut milk works wonderfully too.
7. Serve warm and enjoy! Garnish with a sprinkle of fresh herbs or a dollop of sour cream for extra flavour.

Soup Variations

Once you've mastered the basic custard squash soup recipe, you can get creative and experiment with different flavours. Here are some ideas:

• Ginger and Curry: Add a teaspoon of ground ginger and a pinch of curry powder for a warming flavour. The ginger adds a zingy kick and the curry powder adds a depth of warmth and complexity.
• Apple and Sage: Add a diced apple and a sprig of fresh sage for a sweet and savoury twist. The apple adds a touch of sweetness and the sage adds a earthy, herbal flavour.
• Roasted Red Pepper: Add a roasted red pepper for a smoky and earthy flavour. The roasted red pepper adds a smoky depth and a vibrant red colour to the soup.
• Spiced Pumpkin: Add a touch of pumpkin spice blend for a festive flavour. This is a great option for fall and winter, and it brings a warm and comforting feeling to the soup.

(Part 4) Custard Squash Gratin: Creamy and Cheesy

A Hearty and Savoury Dish

Custard squash gratin is a hearty and satisfying dish that's perfect for a cold winter’s day. It’s a real crowd-pleaser, and it’s surprisingly easy to make. The combination of creamy custard squash, melty cheese, and crispy breadcrumbs is simply irresistible.

Ingredients:

• 1 medium custard squash
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup grated Gruyere cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cut the custard squash in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes, or until tender.
2. While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. The onions and garlic will add a base of flavour to the gratin.
3. Scoop the flesh from the roasted custard squash into a bowl and mash with a fork. The mashed squash will form the creamy base of the gratin.
4. In a separate bowl, combine the Gruyere cheese, Parmesan cheese, and breadcrumbs. This cheesy mixture will be the topping for the gratin.
5. Spread the onion mixture in the bottom of an ovenproof dish. Top with the mashed custard squash and sprinkle with the cheese mixture. Make sure to distribute the cheese mixture evenly for a crispy and golden topping.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly. The cheese should be bubbling and golden brown on top.
7. Serve hot and enjoy! This gratin is best served immediately while the cheese is still melted and bubbly.

Customizing your Gratin

There’s so much scope to customize this recipe to your own taste preferences. Here are a few ideas:

• Spicy Kick: Add a pinch of cayenne pepper or some crushed red pepper flakes to the cheese mixture. This will give the gratin a little bit of heat.
• Mushroom Madness: Sauté some sliced mushrooms with the onion and garlic for extra flavour and texture. The mushrooms add a savory depth and a meaty texture to the gratin.
• Herby Infusion: Add a handful of chopped fresh herbs, like thyme, rosemary, or sage, to the cheese mixture. The herbs will add a fresh and aromatic flavor to the gratin.
• Go Green: Add a handful of chopped spinach or kale to the mashed custard squash for a boost of nutrients. The spinach or kale will add a bright green color and a boost of vitamins to the gratin.

(Part 5) Custard Squash Risotto: A Creamy Italian Delight

A Savoury and Rich Dish

Custard squash risotto is a surprisingly simple and delicious dish that’s packed with flavour. It’s a great way to use up leftover roasted custard squash, and it’s perfect for a comforting autumn or winter meal. The creamy texture of the risotto and the sweetness of the custard squash make for a truly delicious combination.

Ingredients:

• 1 cup arborio rice
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 4 cups hot vegetable broth
• 1 cup roasted and mashed custard squash
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. The onions and garlic will form the base of the risotto.
2. Add the rice to the saucepan and stir to coat. Pour in the white wine and cook until it is absorbed, about 2 minutes. The white wine will add a touch of acidity and depth of flavour.
3. Gradually add the hot vegetable broth, 1 cup at a time, stirring constantly, until the broth is absorbed before adding more. Make sure to stir constantly so that the rice doesn't stick to the bottom of the pan.
4. Stir in the mashed custard squash and cook for 5 minutes, or until the rice is creamy and cooked through. The custard squash will add a sweetness and a creamy texture to the risotto.
5. Stir in the Parmesan cheese and season with salt and pepper to taste. The Parmesan cheese will add a salty and cheesy flavour to the risotto.
6. Serve immediately and enjoy! Risotto is best served immediately after cooking, so that the rice stays creamy.

Risotto Tips and Tricks

Risotto can be a bit intimidating, but it’s really not that difficult. Here are a few tips to help you make a perfect risotto:

• Use good quality rice: Arborio rice is the classic choice for risotto. It has a high starch content that helps to create a creamy texture.
• Don’t overcook the rice: It should be cooked through but still have a slight bite. The rice should be al dente, meaning it has a slight firmness to it.
• Stir constantly: This helps to prevent the rice from sticking to the bottom of the pan. The constant stirring also helps to release the starch from the rice, which will contribute to the creamy texture.
• Add the broth gradually: Don’t add all the broth at once. Add it a cup at a time, making sure each cup is fully absorbed before adding more. This allows the rice to cook evenly and absorb the flavor of the broth.
• Let the risotto rest before serving: Let the risotto rest for a few minutes off the heat before serving. This will allow the flavors to meld and the texture to become creamy.

(Part 6) Custard Squash Pancakes: Sweet and Savoury Treats

A Fun and Delicious Breakfast Option

Custard squash pancakes are a fun and delicious way to start the day. They’re naturally sweet and flavourful, and they’re surprisingly easy to make. The addition of custard squash gives the pancakes a unique sweetness and a vibrant orange colour.

Ingredients:

• 1 cup roasted and mashed custard squash
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 2 tablespoons melted butter
• Optional: 1 tablespoon brown sugar

Instructions:

1. In a large bowl, whisk together the flour, baking powder, and salt. The dry ingredients will form the base of the pancake batter.
2. In a separate bowl, whisk together the mashed custard squash, egg, milk, and melted butter. The wet ingredients will add moisture and richness to the batter.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix the batter, as this can result in tough pancakes.
4. Optional: Stir in the brown sugar. The brown sugar will add a bit of sweetness to the pancakes.
5. Heat a lightly greased griddle or skillet over medium heat. Make sure the griddle or skillet is hot enough to prevent the pancakes from sticking.
6. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown. Flip the pancakes when bubbles start to appear on the surface and the edges are set.
7. Serve immediately with your favourite toppings, like butter, syrup, or fruit. These pancakes are delicious with a variety of toppings, so feel free to get creative!

Toppings Galore

The best part about pancakes is that you can top them with whatever you like. Here are a few ideas to get you started:

• Classic: Butter and maple syrup.
• Fruity Delight: Fresh berries, sliced bananas, or a dollop of whipped cream.
• Nutty Goodness: Sliced almonds, pecans, or walnuts.
• Savoury Twist: A dollop of Greek yogurt, a sprinkle of chopped chives, or a drizzle of honey.

(Part 7) Custard Squash Bread: A Sweet and Spiced Treat

A Warm and Inviting Dessert

Custard squash bread is a warm and inviting dessert that’s perfect for a chilly evening. It’s moist and flavorful, with a subtle sweetness and a hint of spice. The combination of custard squash, cinnamon, and nutmeg makes for a truly comforting and delicious bread.

Ingredients:

• 1 cup roasted and mashed custard squash
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This will help to prevent the bread from sticking to the pan and make it easier to remove after baking.
2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. The dry ingredients will form the base of the bread.
3. In a separate bowl, cream together the granulated sugar and brown sugar until light and fluffy. Beat in the oil, eggs, and vanilla extract. The wet ingredients will add moisture and richness to the bread.
4. Add the mashed custard squash to the wet ingredients and stir to combine. The custard squash will add sweetness and a unique flavor to the bread.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix the batter, as this can result in a tough bread.
6. Stir in the cinnamon and nutmeg. The cinnamon and nutmeg will add a warm and comforting spice to the bread.
7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The toothpick should come out clean, indicating that the bread is fully cooked.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This will allow the bread to set and prevent it from sticking to the pan.

Bread Topping Options

There’s no need to stop there! Here are some tasty topping ideas:

• cream cheese frosting: Combine softened cream cheese with powdered sugar and a touch of vanilla extract for a creamy and decadent topping. The cream cheese frosting adds a tangy and sweet contrast to the bread.
• Cinnamon Sugar Glaze: Combine powdered sugar with melted butter and a sprinkle of cinnamon for a sweet and sticky glaze. The cinnamon sugar glaze adds a warm and comforting flavor to the bread.
• maple pecan topping: Combine chopped pecans with melted butter and maple syrup for a crunchy and flavorful topping. The maple pecan topping adds a sweet and nutty crunch to the bread.

(Part 8) Custard Squash Pie: A Delicious Fall Dessert

A Classic Fall Treat

Custard squash pie is a classic fall dessert that’s sure to impress. It’s rich, creamy, and packed with flavour, and it’s perfect for a special occasion. The combination of sweet custard squash filling and flaky pie crust is simply irresistible.

Ingredients:

• 1 (9-inch) pie crust
• 1 cup roasted and mashed custard squash
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 eggs
• 1 cup milk
• 1 tablespoon butter, melted

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie plate. Crimp the edges and blind bake for 15 minutes, or until lightly golden. Let cool completely. blind baking the crust helps to prevent it from getting soggy from the filling.
3. In a large bowl, whisk together the mashed custard squash, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. The filling ingredients will create a sweet and flavorful filling for the pie.
4. In a separate bowl, whisk together the eggs, milk, and melted butter. The wet ingredients will add moisture and richness to the filling.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix the filling, as this can result in a tough pie.
6. Pour the filling into the cooled pie crust. Make sure to pour the filling evenly into the crust.
7. Bake for 45-50 minutes, or until the filling is set. The filling should be set and slightly puffed in the center.
8. Let the pie cool completely before serving. This will allow the filling to set and the pie to cool to room temperature.

Pie Variations

There are so many ways to customize a custard squash pie. Here are a few ideas:

• Toasted Pecan Topping: Sprinkle the top of the pie with toasted pecan pieces before baking. The toasted pecans add a nutty crunch to the pie.
• Whipped Cream Topping: Top the cooled pie with a dollop of whipped cream for a classic finish. The whipped cream adds a light and airy topping to the pie.
• Spiced Rum Glaze: Combine powdered sugar with a splash of rum and a pinch of cinnamon for a sweet and boozy glaze. The spiced rum glaze adds a warm and flavorful topping to the pie.
• Apple and Cinnamon Swirl: Add a swirl of diced apples and cinnamon to the pie filling for a delicious combination of flavors. The apple and cinnamon swirl adds a fruity and spiced element to the pie.

(Part 9) FAQs About Custard Squash

1. What does custard squash taste like?

Custard squash has a naturally sweet, slightly nutty flavor that's reminiscent of pumpkin, but it's not as intensely sweet as butternut squash. It's a really versatile squash that can be used in both sweet and savory dishes. Think of it as a milder, sweeter version of butternut squash.

2. How do you prepare custard squash for cooking?

To prepare custard squash, first cut it in half lengthwise. Use a spoon to scoop out the seeds and any stringy fibers. If you're using the entire squash, you can then roast it whole. If you’re only using half, you can roast it cut-side down. You can also steam or bake the squash. After cooking, you can either mash the flesh or cut it into chunks, depending on the recipe.

3. How long does it take to roast a custard squash?

It typically takes about 45 minutes to roast a custard squash. However, roasting times can vary depending on the size of the squash and your oven. Make sure the flesh is tender and easily pierced with a fork before removing it from the oven. If you're unsure if the squash is fully cooked, insert a fork into the flesh. It should pierce easily and the flesh should be tender.

4. Can you freeze custard squash?

Yes, you can freeze custard squash. Roast it first, then scoop out the flesh and puree it. Transfer the puree to freezer-safe containers and freeze for up to 3 months. When you’re ready to use it, thaw the puree overnight in the refrigerator. Frozen custard squash is a great way to have this delicious ingredient on hand whenever you need it.

5. What are some other ways to use custard squash?

Custard squash is a versatile ingredient that can be used in a variety of ways. In addition to the recipes I've shared, you can also use it in:

• Breakfast: Add custard squash to oatmeal, smoothies, or yogurt for a boost of sweetness and nutrients. It adds a unique flavor and a vibrant orange color to these breakfast dishes.
• Soups and Stews: Use it as a base for soups and stews. It adds a creamy texture and a sweetness to these dishes.
• pasta dishes: Add it to pasta dishes for a creamy and flavorful topping. You can add it to both savory and sweet pasta dishes.
• Salads: Add roasted and diced custard squash to salads for a sweet and savory twist. It adds a unique flavor and texture to salads.

I hope you’ve enjoyed this guide to cooking with custard squash. There are so many delicious and easy ways to incorporate this versatile squash into your meals. Give these recipes a try and let me know your favorites! I’d love to hear about your culinary adventures with this amazing squash.