Gingery winter squash custards with gingersnap crumble
7
Points® value
Total Time
5 hr 20 min
Prep
20 min
Cook
40 min
Serves
6
Difficulty
Moderate
Looking for a way to sneak one more vegetable into your day? Do it with dessert. These custards boast a crumbly gingersnap crust filled with a mixture of butternut squash, cinnamon, ginger, cream cheese and brown sugar. The texture of these custards is absolute perfection and the taste will remind you of pumpkin pie. To make 3/4 cup of mashed winter squash, simmer 1 1/3 cups cubed peeled squash in water until very tender, about 15 minutes. Drain and mash.
Ingredients
Cooking spray
6 spray(s)
Gingersnaps
4 item(s), crumbled
Unsalted butter
1½ tsp(s), melted
Table salt
⅛ tsp(s)
Reduced fat cream cheese
6 oz, softened
Packed brown sugar
3 tbsp(s), dark variety
Egg
1 large
Cooked frozen mashed butternut squash
¾ cup(s)
Ground cinnamon
1 tsp(s)
Ground ginger
¼ tsp(s)
Fat free whipped topping
6 tbsp(s), thawed if frozen
