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No other vegetable dish gets so many raves from our families - including all the kids and men - as this one. You can use Hubbard Squash or Boerpampoen, but we prefer the deep, rich taste of butternut.

Butternut Custard Bake
Firm family favorite!


  • 750 ml cooked butternut, drained
  • 3 large eggs
  • 250 ml fat-reduced or full-fat cream
  • 80 ml cake flour
  • 80 ml corn flour
  • 80 ml sugar (or Canderal powder)
  • 10 ml baking powder
  • 5 ml salt
  • Demerara sugar (you can use ordinary sugar)
  • ground cinnamon

Hint: It is really worth processing the mixture until super-smooth with a stick blender or in your processor. When we are in the mood, we even strain it through a fine sieve for the silkiest, most custard-like texture ever. Yum!


Place the cooked butternut in a mixing bowl and add all the ingredients except the Demerara sugar and cinnamon. Using a stick blender, puree until smooth as a baby’s bum.

Transfer to a buttered pie dish and bake in a preheated oven at 180 ºC for 40 minutes or until set.

Combine – to taste – the Demerara sugar and cinnamon and sprinkle on top while it is still hot.

Serves 8 generous portions