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Custard-Filled Acorn Squash

southern.chef's picture
  Acorn squash 3 Small
  Cream cheese 3 Ounce, softened (1 Package)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Eggs 3
  Milk 2 Tablespoon
  Amaretto 2 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
  Sliced almonds 1⁄4 Cup (4 tbs)

Cut squash in half lengthwise, remove seeds.
Place cut side down in a shallow baking pan, and add boiling water to a depth of 1/2 inch.
Cover and bake at 325° for 25 minutes.
Combine cream cheese, brown sugar, eggs, milk, amaretto, and vanilla, beat at medium speed of an electric mixer until smooth.
Uncover squash, fill squash halves evenly with cream cheese mixture.
Sprinkle with almonds.
Bake, uncovered, 20 minutes or until custard is set.
Remove to serving platter; garnish with parsley and grapes, if desired.

Recipe Summary


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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 257 Calories from Fat 83

% Daily Value*

Total Fat 10 g14.6%

Saturated Fat 3.8 g18.9%

Trans Fat 0 g

Cholesterol 121.8 mg40.6%

Sodium 92.7 mg3.9%

Total Carbohydrates 39 g13.1%

Dietary Fiber 4.2 g16.8%

Sugars 11.2 g

Protein 7 g13.8%

Vitamin A 24.5% Vitamin C 45.8%

Calcium 13.3% Iron 13.7%

*Based on a 2000 Calorie diet

Custard-Filled Acorn Squash Recipe