Orange-Squash Custard

By DallasDiva55

Ingredients

• 1 large butternut squash(3 lb.)or 2(12oz)pkgs. frozen cooked squash, thawed
• 3 large eggs
• 1/2 c sugar
• 2 Tbsp. grated orange peel
• 1/2 c. orange juice
• 1/4 tsp. ground ginger
• 1 c half and half
• Whipped Cream
• Chopped pecans

Preparation

Step 1

Cut squash in half lengthwise; remove and discard seeds and fibers. In 12" x 8" glass baking dish. place squash, cut side down. Cover with plastic wrap; turn back a corner to vent. Microwave on HIGH 12 min, or till squash is tender, rotate dish every 4 min. Cool slightly. Scoop out pulp; place in food processor or blender; puree till smooth. OR
skip this step if using thawed frozen cooked squash.
In large glass bowl, whisk eggs, sugar, orange peel and juice, and ginger till smooth. Stir in pureed squash and half and half.
In bowl, microwave squash mixture on HIGH 3 min. stirring after 2 min. Microwave on MEDIUM 6-8 min., or till mixture is very hot and slightly thickened, whisking every 2 min. Pour the squash mixture into micro-safe shallow 2 qt. baking dish. Microwave on MEDIUM 15 min., or till center is set, rotating dish every 4 min. Serve slightly warm or cooled, with whipped cream; sprinkle with chopped pecans.
Makes 8 servings