Autumn Custard

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???  🙂

Autumn Custard


1 large acorn squash

1/2 13.5 oz can coconut milk

1 very ripe banana

5 eggs

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!


12 responses to “Autumn Custard

  1. sounds delicious. May give this one a try very soon. Still loving all your ideas. Keep them coming.

  2. Do you think this would work with butternut squash or sugar pumpkins? I have an abundance of both right now.

    • Yes, I think it would. In my opinion (and I’ve done no research whatsoever to back this up – haha) acorn squash are a little sweeter than the other two, so you may want to do a quick taste test before adding the eggs. If you want it a little sweeter, you can always add another 1/2 banana. Let me know how it turns out!

  3. I going to do it with butternut squash tonight. I’ll let you know how it turns out.

  4. Delayna Griffith

    I’m doing this tomorrow. Thank you so much!

    • You’re welcome! It’s one of my favorites, so I hope you enjoy it too!

      • I made it last night and liked it so much that I ate two! I melted some butter over the top just before eating it. The saltiness highlighted the sweet and made it all the more delicious. Thank you again! I also made your brussels sprouts and radishes last night and they were fantastic. I think it’s my new favorite way to ingest radishes. To which food co-op do you belong?

      • Yay! I’m so glad it turned out well. I’ll have to try it with butternut next time!
        I belong to a little neighborhood co-op here. I live in one of Dallas’ tiny suburbs.

  5. I’m Delilah Ray’s sister, and I live in a Dallas suburb, too–3 blocks from her, to be exact. 🙂 I’m in the Your Health Source co-op but I’m not super thrilled with it. If there were another alternative to it, especially one that offered more choice or less starchy/obscure stuff, I might go with it.

    • Oh! Hi! Nice to “meet” you! 🙂 I’m about 25 or 30 minutes east of you, so it wouldn’t be a great move for you to join ours, as everyone in our co-op lives within a few miles (or usually a few blocks) radius. Sometimes the produce box includes things like potatoes that I don’t eat, but my husband loves them and knows I don’t normally buy them otherwise, so he thinks it’s a real treat! I will say, however, that I kinda enjoy getting more obscure stuff. It encourages my creativity. 🙂 I hope you are able to find something you like!

  6. Pingback: Paleo Thanksgiving Recipes (+ Including Full Dinner Menu)

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