Gingery winter squash custards with gingersnap crumble
7
Point(s)
Total Time
20 hr
Prep
20 hr
Cook
0 min
Serves
6
Difficulty
Easy
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. This make-ahead treat makes an excellent Thanksgiving or fall dessert.
Ingredients
Gingersnap(s)
4 cookie(s), reduced-fat, crumbled
Cooked cubed butternut squash
¾ cup(s), mashed or pureed
Unsalted butter
1½ tsp, melted
Table salt
⅛ tsp
Neufchâtel cheese
6 oz, (light cream cheese)
Dark brown sugar
3 Tbsp, packed
Egg(s)
1 large egg(s)
Ground cinnamon
1 tsp
Ground ginger
¼ tsp
Fat free whipped topping
6 Tbsp, thawed if frozen
Cooking spray
6 spray(s)