How to make it

  • Preheat oven to 375 degrees and grease the bottoms of four ramekins with softened butter.
  • In your food processor, pulse hazelnut pieces, flour, and brown sugar to combine, avoiding turning nuts into dust. Add melted butter and combine until just moist. You should have a nice crumbly mixture.
  • Divide hazelnut mixture into four even portions and press into the bottom of each ramekin.
  • Bake 10-15 minutes or until crust browns. Allow to cool completely.
  • Combine eggs, cream, butternut squash puree, molasses, cinnamon, and nutmeg well. Fill ramekins half way.
  • Bake ramekins in a water bath 20 minutes or until nearly set. Allow to cool to finish setting before serving.

Reviews & Comments 4

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  • ttaaccoo 9 years ago
    Sounds delish, to say the least! high 5! trish
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    " It was excellent "
    sagami ate it and said...
    Thanks for your great recipe! I should try it!
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    " It was excellent "
    momo_55grandma ate it and said...
    love butternut squash high5 recipe
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    " It was excellent "
    trigger ate it and said...
    I love your hazel nut pie crust for this wonderful Molasses Butternut Squash Custard. I am lucky I have a lot of squash left from my organic garden to be used in this decadent desert.
    Five stars for my friend Boofie

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