My produce co-op brought our family an abundance of acorn squash this week, and I was delighted! I love the versatility and warmth of fall vegetables. Although this recipe would work well for a dessert, we actually enjoyed our custard at breakfast time. And why not? You’ve got veggies and eggs, and once again I’ve used a banana as a whole food sweetener. J (16-months) ate his entire serving, and then polished off the last 2/3 of Dad’s portion! This recipe was incredibly simple, and could easily be doubled for a large crowd. I’m thinking maybe Thanksgiving morning??? 🙂
1 large acorn squash
1/2 13.5 oz can coconut milk
1 very ripe banana
1 tablespoon cinnamon
1/2 teaspoon nutmeg
Cut acorn squash in half, scoop out seeds, and microwave, cut sides down, for 12 minutes or until softened and cooked through. Scoop cooked squash meat into a large mixing bowl. Pour 1/2 can coconut milk into the bowl, reserving the rest for another use. Mash banana slightly and add it to the bowl. Using an immersion/wand blender, thoroughly combine. Add remaining ingredients, combining with immersion blender.
Pour into six (6) ramekins or individual sized pyrex dishes, and bake at 350 degrees for 25 minutes. Remove from oven, and allow to cool slightly. Can be served warm or chilled.
I realize that most custard recipes require ramekins to be placed in some kind of boiling water bath before baking. I’m telling you… this recipe honestly doesn’t need it. My custard turned out great by just arranging the dishes in a baking pan and letting the oven do all the work. I hope you like it too!