3 cups cubed peeled butternut squash
1/2 cup evaporated fat-free milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
2 large eggs
1 large egg white
ground nutmeg (optional)
Preheat oven to 325º. Place squash in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender. Drain well.
Combine squash and next 6 ingredients in a blender; process until smooth. Divide squash mixture evenly among 6 (6-ounce) custard cups coated with cooking spray.
Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325º for 30 minutes or until a knife inserted in center comes out clean. Remove cups from water; let stand 5 minutes.
Loosen edges of custards with a knife or rubber spatula. Invert custards onto individual plates. Sprinkle with nutmeg if desired.