Butternut Squash Custard
Ingredients
- 1 butternut squash, roasted till soft, peeled and seeded
- 4 large eggs
- 1 cup half and half (or milk or heavy cream; I took the middle road)
- 3 tablespoons Grade B maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
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