Butternut squash can easily stand in for pumpkin in a sweet pie, but did you know that it can also be the star of its own savory version? Try this delicious herb-flavored custard as a new way to incorporate the bright orange squash into your nutrient-dense holiday menu.

Savory Butternut Custard

Slice 1 small onion and caramelize slowly in butter or ghee. It should be very soft and beginning to deepen in color.

Place cooked onions in a blender or food processor, along with:

Cooked pulp from one medium butternut squash (about 2.5 to 3 cups)

Pulp from 1 whole head of roasted garlic (or fresh equivalent, cooked with onion)

1-2 Tbs homemade bone broth concentrate, or equivalent concentrated seasoning such as demi-glace to equal the flavor of 1 cup broth (see note)

1 cup full-fat coconut milk or coconut cream

4 eggs

1 tsp dried/crushed sage leaves

1 tsp dried/crushed thyme leaves

1/2 tsp salt

Fresh ground pepper to taste

Whiz everything in blender or food processor for about 2 minutes or until onions are incorporated and mixture is completely smooth.

Pour into oiled medium pan placed inside larger pan holding several cups of water.

Sprinkle top of custard with freshly ground pepper. Bake in water bath at 325 about an hour or until knife comes out clean.

Notes:

Don’t be tempted to skip the extra onion/garlic prep steps and use raw ingredients! Pre-cooking them makes a huge difference in the smoothness of the final flavor.

If you don’t have any broth concentrate or appropriate dry substitute, reduce the coconut milk to 1/2 cup and add 1/2 cup very strong broth.