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Recipe Summary

prep:
15 mins
bake:
35 mins at 350°
cook:
20 mins
Servings:
10
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Ingredients

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Topping:

Directions

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  • Heat oven to 350°F. Coat shallow 2-quart baking dish with nonstick cooking spray.

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  • Steam fresh squash 15 minutes or until tender. Puree cooked squash in food processor along with sugar. Scrape into fine-mesh strainer; drain 15 minutes; press down occasionally. Transfer to bowl.

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  • Melt butter in saucepan. Stir in flour until smooth; cook, stirring, 1 minute. Whisk in milk until smooth. Add bay leaf, salt, pepper, sugar, cinnamon and nutmeg; cook, stirring, over low heat 10 minutes. Let cool. Remove bay leaf. Whisk eggs into squash. Whisk in cooled white sauce. Transfer squash mixture to baking dish; smooth top. (Can be made ahead to this point; refrigerate.)

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  • Bake in lower third of 350°F oven for 35 minutes (or longer if refrigerated) or until set in center.

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Prepare Topping:
  • Heat butter in small nonstick saucepan over low heat. Stir in sugar; cook 5 minutes. Stir in walnuts. Sprinkle over baking dish for last 10 minutes of cooking.

Nutrition Facts

173 calories; total fat 10g; saturated fat 5g; cholesterol 78mg; sodium 355mg; carbohydrates 18g.

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