Description:

This dessert combines the earthiness of acorn squash with the sweet creaminess of coconut milk, creating a smooth custard that’s a delight during the autumn months.

Cooking Equipment Needed:

  • Oven Blender Measuring cups and spoons Baking dish Aluminum foil

Ingredients:

  • 1 medium acorn squash, halved and seeded
    1 cup coconut milk
    3 eggs
    1/4 cup sugar
    1 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    1/4 teaspoon nutmeg

Cooking Time:

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Cooking Steps:

Prepare Squash: Preheat the oven to 375F (190C). Place the acorn squash halves cut-side down in a baking dish filled with about an inch of water. Cover with aluminum foil.

Bake Squash: Bake in the preheated oven for 45 minutes, or until the squash is soft and fully cooked.

Make Custard: Scoop the cooked squash flesh into a blender. Add coconut milk, eggs, sugar, vanilla, cinnamon, and nutmeg. Blend until smooth.

Bake Custard: Pour the custard mixture into the baking dish. Bake uncovered for 25 minutes, or until the custard is set.

Serve: Let cool slightly before serving. Can be enjoyed warm or chilled.