Courtesy of PureZing

Makes 10 servings

INGREDIENTS:

4 lbs. acorn squash
½ cup packed brown sugar
½ cup soft butter
3 eggs, beaten
½ teaspoon ground cinnamon (or freshly grated)
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg (or freshly grated)
1 Tablespoon spicy mustard

DIRECTIONS:

Heat oven to 350°F

Line large rimmed baking sheet with foil. Generously butter 10, ½-cup nonstick muffin cups.

Cut squash in half; remove seeds. Place cut side down, on baking sheet with a little water to steam. Bake 40 minutes.

Turn squash cut side up, sprinkle with brown sugar and butter. Bake 30-35 minutes until tender.
Scoop squash/butter/sugar mixture into a large bowl or processor (should have about 4 cups).
Puree in food processor, or with a potato masher, mash squash until smooth. Stir in remaining ingredients until well combined.

Fill muffin cups with squash mixture.

Note: Custards can be made to this point up to 1 day ahead. Cover and refrigerate. An additional 5-10 minutes baking time may be needed.

Bake 30-35 minutes or until brown around edges and toothpick inserted in center comes out moist but not wet.

Cool in pan 5 minutes. Place baking pan or cookie sheet over muffin pan. Flip and invert custards out of cups and onto baking or cookie sheet. With spatula, gently place custards on serving platter or into individual, small ramekins