High Protein Butternut Squash Custard

Why You’ll Love This Recipe

A warm breakfast that feels a little like dessert is always a good idea in my book. This High Protein Butternut Squash Custard brings together cozy spices, a soft baked center, and plenty of topping goodness. Here’s why it deserves a spot in your fall breakfast plans.

• Dessert-for-Breakfast Vibes: Vanilla and pumpkin spice give this custard that familiar fall pie flavor, while the yogurt topping makes every spoonful extra creamy. It’s the kind of breakfast that makes sitting down with your coffee feel a little more special.
• About 35g of Protein: Between the egg, protein powder, and Greek yogurt topping, this bowl delivers about 35 grams of protein. That total includes the toppings, so don’t leave all that creamy vanilla goodness sitting on the side!
• Frozen Squash Does the Work: No peeling a whole squash or wrestling with a cutting board here. This frozen butternut squash recipe starts with a steam-in-bag shortcut, then a quick blend gives you a smooth base for the custard.
• A Little of Every Texture: Soft custard, thick vanilla yogurt, juicy persimmon, and crunchy butter toffee walnuts make each bite interesting. The contrast is part of the fun, especially when you scoop through all the layers together.
• Simple Hands-On Prep: Steam, blend, cool, and mix. Your oven handles the 35-minute bake while you stir together the topping. You’ll need to allow for the cooling time, but the actual prep doesn’t require anything complicated.
• Made for One Cozy Bowl: This high protein custard bakes right in an individual oven-safe bowl. Enjoy it as a slow morning breakfast or save it for a dessert craving when something warm and spiced sounds especially good.

If your usual butternut squash routine stops at soup or roasted cubes, this is a delicious little detour. Grab your spoon, get some walnuts in that first bite, and enjoy those freezer vegetables in a whole new way.

Key Ingredients for this Butternut Squash Custard

This High Protein Butternut Squash Custard starts with a few simple ingredients and finishes with all the cozy toppings. Here’s what gives this little breakfast bowl its flavor, texture, and protein boost.

• Frozen Butternut Squash: The base of this custard brings natural sweetness and that beautiful orange color. Starting with frozen squash means you can skip the peeling and chopping.
• Large Egg: The egg helps the custard set as it bakes, giving the blended squash enough structure to hold up to a generous spoonful of toppings.
• Vanilla Milkshake Protein Powder: Used in both the custard and yogurt topping, this adds protein, sweetness, and vanilla flavor. It does more than just boost the numbers!
• Tapioca Flour: A small amount helps bind the custard and gives the squash mixture a little extra structure without adding a noticeable flavor.
• Pumpkin Spice: This brings the warm fall flavor that makes the bowl feel a little like pie for breakfast. It pairs so well with the squash and vanilla.
• Nonfat Greek Yogurt: Thick, tangy Greek yogurt creates the creamy topping and adds more protein. It’s a lovely contrast to the warm baked butternut squash custard underneath.
• Milk: A splash loosens the yogurt and protein powder mixture into a smooth, spoonable topping.
• Persimmon: Sweet, ripe persimmon adds a fresh, juicy bite. Choose a firm-ripe Fuyu persimmon for easy cubing.
• Butter Toffee Walnuts: These add buttery sweetness and crunch, giving the soft custard and creamy yogurt a little texture contrast.

Substitution Options

There’s room to make this butternut squash breakfast work with what you have on hand. The toppings are especially easy to switch up. For the custard itself, keep changes small so you stay close to the texture of the original.

• Frozen Butternut Squash: Fresh peeled and cubed butternut squash works, too. Steam until tender, then blend smooth and let it cool before mixing in the remaining ingredients.
• Vanilla Milkshake Protein Powder: Another vanilla whey or whey-casein blend is the closest option. Different powders absorb moisture differently, so the custard’s firmness and topping consistency may change.
• Nonfat Greek Yogurt: Low-fat or full-fat Greek yogurt can replace the nonfat version. Keep it plain so the vanilla protein powder can provide the flavor and sweetness.
• Milk: Use your usual dairy milk or an unsweetened plant-based milk. Add it gradually when mixing the topping so it stays thick and creamy.
• Pumpkin Spice: Cinnamon is a simple alternative if that’s what you have. A little nutmeg or ginger can add more of that warm spice flavor.
• Persimmon: Try diced ripe pear, fresh figs, or cooked apple pieces for another seasonal topping. Each gives this high protein custard a slightly different fall personality.
• Butter Toffee Walnuts: Plain toasted walnuts or pecans add a similar crunch. You’ll lose some of the sweet toffee flavor, but there’s still plenty going on in the bowl.

Keep the egg and tapioca flour as written for the closest result to this recipe. Changing ingredients can also change the final nutrition. Start with a topping swap, and you can enjoy a different version without changing the custard base.

**If there is a sub I haven’t mentioned above, it’s because I have not tested it and can’t speak for how well it would work for this recipe.

Equipment and Tools

You don’t need a complicated setup to make this high protein custard. A blender handles the squash, and the rest comes together with a little mixing. Check that your baking bowl is oven-safe before getting started.

• Measuring Scale: Helpful for weighing the squash, protein powder, tapioca flour, yogurt, and toppings, especially with the small quantities used here.
• Microwave or Steaming Setup: Use whichever method your frozen squash package recommends to cook it until tender.
• Countertop Blender or Immersion Blender: Blends the steamed squash into a smooth purée. An immersion blender works well with a tall blending container.
• Mixing Bowl or Blending Container: Gives you somewhere to cool the squash and mix in the remaining custard ingredients.
• Whisk or Fork: Helps mix the egg, protein powder, tapioca flour, and spices evenly into the squash.
• Oven-Safe Bowl: Holds the custard for baking and serving. The bowl’s depth can affect how quickly the center sets.
• Oven: Bake at 350°F, checking the custard around the 35-minute mark.
• Small Bowl and Spoon: All you need to stir together the vanilla protein yogurt and spoon it over the finished bake.
• Measuring Spoons: Useful for the pumpkin spice and the small amount of milk.
• Knife and Cutting Board: For cubing the persimmon and chopping the walnuts.
• Oven Mitts: Keep these nearby when moving the hot bowl out of the oven.

Set out your topping ingredients while the custard bakes so everything is ready to go. Then give the bowl its brief cooling time, add the finishing touches, and grab your spoon.

How to Make Your Butternut Squash Custard

This High Protein Butternut Squash Custard is simple to put together, with a little patience built into the process. You’ll steam and blend the squash first, then let it cool before adding the remaining ingredients. The oven handles the 35-minute bake while you mix the creamy topping. It’s an easy frozen butternut squash recipe for a morning when you have a little time to let breakfast happen.

Steam and Blend Your Squash

Steam 170g frozen butternut squash according to the package instructions. Once tender, blend until smooth using a countertop blender or an immersion blender in a suitable container.

Let the purée cool for about 30 minutes before adding the remaining custard ingredients. This cooling step comes before the egg goes in, so give it a little time instead of mixing everything into piping-hot squash.

Mix the Custard

Preheat your oven to 350°F.

Add 1 large egg, 7g vanilla milkshake protein powder, 2g tapioca flour, 1/2 tsp pumpkin spice, and a pinch of salt to the cooled squash. Mix until smooth, making sure there aren’t any pockets of dry protein powder or tapioca left behind.

Bake

Pour the mixture into an oven-safe bowl. Bake for 35 minutes, or until the center is set.

Your bowl’s size and depth can affect the baking time, so use that set center as your guide. The finished custard should still have a soft texture for scooping.

Make the Vanilla Protein Yogurt

While the custard bakes, mix 75g nonfat Greek yogurt with 15g vanilla milkshake protein powder and 10ml milk.

Stir until smooth and creamy. You’re looking for a thick topping that you can spoon over the custard, with no dry powder hiding at the bottom.

Top and Enjoy

Let your baked butternut squash custard cool for about 5 minutes. Spoon the vanilla protein yogurt over the top, then finish with 60g cubed persimmon and 7g chopped butter toffee walnuts.

Get a little custard, yogurt, fruit, and crunch on your spoon for the full bite. Whether you’re calling it breakfast or enjoying it as a butternut squash dessert, this bowl is best approached with a cozy seat and a few minutes to enjoy it.

Tips and Tricks

A few small details help this High Protein Butternut Squash Custard come together with a soft center and creamy topping. Here’s how to get the most out of your frozen squash and make that first spoonful extra good.

• Blend Until Smooth: Steam the squash until tender, then blend thoroughly before adding the remaining ingredients. Taking care of any squash chunks now gives you a smoother custard later.
• Cool Before Mixing: Let the blended squash cool for about 30 minutes before adding the egg and remaining ingredients. You want a cooled purée rather than a piping-hot mixture that could start cooking the egg.
• Measure the Small Ingredients: Use a measuring scale for the protein powder and tapioca flour. With a single-serving custard, a little extra can make a noticeable difference in the texture.
• Stick with a Similar Protein Powder: This recipe uses a vanilla whey-casein blend. Other powders can absorb liquid differently, so switching to a plant-based powder or a different blend may change the firmness and sweetness.
• Check the Center: Your baking bowl’s size and depth can affect the cooking time. Start checking around 35 minutes and look for a set center rather than continuing to bake until the surface looks completely dry.
• Mix the Topping Thoroughly: Stir the yogurt, protein powder, and milk until no dry pockets remain. Scrape around the bottom of the bowl so every spoonful is smooth and creamy.
• Give It a Brief Rest: Let the baked butternut squash custard cool for about 5 minutes before topping. That short wait makes the hot bowl easier to handle and gives the custard a little time to settle.
• Save the Crunch for Last: Add the butter toffee walnuts just before eating. They bring the best contrast when they haven’t been sitting in the yogurt.

Get a little custard, vanilla yogurt, persimmon, and walnut in the same bite. That mix of soft, creamy, sweet, and crunchy is what makes this butternut squash breakfast so good.

Storage Instructions

This High Protein Butternut Squash Custard is lovely freshly baked, but you can save it for another day. Keeping the toppings separate makes it easier to preserve their textures. Here’s how to store your bowl until your next cozy craving.

• Refrigerate Promptly: Transfer leftovers to a shallow, airtight container and refrigerate within two hours of baking. You don’t need to leave the custard on the counter until completely cold. (ask.fsis.usda.gov⁠)
• Enjoy Within 3–4 Days: Keep the custard refrigerated at 40°F or below and eat within 3–4 days. If any topping ingredient needs using sooner, follow that shorter window. (foodsafety.gov⁠)
• Separate the Toppings: Refrigerate the vanilla protein yogurt and cubed persimmon in their own covered containers. Keep the walnuts separate and follow their package’s storage instructions so they retain their crunch.
• Reheat the Base Separately: Remove any cold toppings before reheating. Microwave the custard in a microwave-safe dish, loosely covered, checking in short intervals until it reaches 165°F throughout; let it stand briefly and check several places for even heating. (ask.fsis.usda.gov⁠)
• Enjoy It Chilled: Properly refrigerated custard can also be eaten cold. Add the yogurt, fruit, and walnuts just before serving for an easy breakfast straight from the fridge.
• Skip Freezing for Best Texture: Refrigeration is the better choice for this recipe. Freezing and thawing may leave the custard and yogurt topping watery or grainy.

Store the components separately whenever possible. Add your toppings after reheating or just before enjoying the custard chilled. You’ll have a little dessert-for-breakfast moment ready for another morning.

More Cozy Fall Recipes

I love a cozy breakfast that borrows a little inspiration from dessert. If this butternut squash custard is your kind of morning treat, here are a few more creamy, warmly spiced recipes from my kitchen.

• Warm Pecan Pie Chia Pudding⁠
• High Protein Caramel Apple Oatmeal⁠
• Chai Latte Cheesecake Yogurt⁠

FAQs

Making a high protein custard with squash is a little different from baking a traditional dessert. A few details help explain the texture and which ingredients are worth keeping as written. Here are answers to some questions you might have before getting started.

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