Butternut Squash Custard Panettone
10
Minutes
Prep Time
65
Minutes
Cooking Time
75
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Cubed Butternut Squash
- 4 Tbsp Butter, divided
- 350g Panettone, cut in slices
- 2 Large Eggs, whisked
- ½ Cup. Half and Half Cream
- 1 Cup. Milk
- 2 Tbsp. Sugar
- 2 Tsp. Vanilla Extract
- 2 Tsp. Cinnamon
- Nutmeg, pinch
- Icing sugar, topping
- Whipped Cream, topping
Directions
- Preheat oven at 375 degrees.
- In a large bowl, add cubed Butternut Squash, and 2 Tbsp. melted butter, mix well.
- In oven tray, add Butternut Squash and spread evenly on the pan.
- Place in oven, bake for 30 minutes, until soft and fully cooked.
- In a mixing bowl, add Butternut Squash using and immersion blender, blend till its fully pureed.
- In a large bowl, add eggs, milk, half and half cream, sugar, Butternut Squash Puree, vanilla extract, cinnamon, and Nutmeg, mix well.
- Grease an 8inch baking dish with butter, lightly butter Panettone slices and place in dish and pour Butternut Squash mixture evenly over the Panettone.
- Place oven dish on a baking pan, add boiling hot water around the dish. Bake for 35 minutes, until cooked and golden brown on the top. Remove from heat and top with icing sugar and serve with whipped cream.
What You Need
