You’ll love this unique way to present acorn squash. The individual portions will tempt guests with a custard that’s sweet, creamy and filled with fall spices. If desired, garnish them with chopped fresh parsley.

4 lb. acorn squash
1/2 cup packed brown sugar
1/2 cup butter, cut up, softened
3 eggs, beaten
1 tablespoon Dijon mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

1. Heat oven to 350°F. Line large rimmed baking sheet with foil; spray with nonstick cooking spray. Generously butter 10 (1/3-cup) nonstick muffin cups. Cut squash in half; remove seeds. Place, cut side down, on baking sheet. Bake 40 minutes or until almost tender.

2. Turn squash cut side up; sprinkle with brown sugar and butter. Bake 30 to 35 minutes or until tender.

3. Scoop flesh of squash with butter-sugar mixture into large bowl (you should have 4 cups). With potato masher, mash squash until smooth. Stir in all remaining ingredients until well-combined.

4. Fill muffin cups with squash mixture. (Custards can be made to this point up to 1 day ahead. Cover and refrigerate. An additional 5 to 10 minutes baking time may be needed.) Bake 30 to 35 minutes or until brown around edges and toothpick inserted in center comes out moist but not wet. Cool in pan 5 minutes; invert onto baking sheet. With spatula, gently place custards on serving platter.

10 servings

PER SERVING: 220 calories, 11 g total fat (6.5 g saturated fat), 3.5 g protein, 29.5 g carbohydrate, 90 mg cholesterol, 130 mg sodium, 5.5 g fiber