Acorn Squash with Coconut Custard
Gluten-free, grain-free, dairy-free dessert.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
For the Squash
- 1 Acorn Squash cut in half and deseeded
- 1 Tbsp olive oil extra virgin, buy in glass container - not plastic!
- 1/4 tsp Sage
- 1/8 tsp sea salt
For the Custard
- 1 cup canned coconut milk, mixed well A can w/ BPA-free lining preferred
- 1/2 cup coconut cream Don't mix this can, just scrape the cream off the top
- 4 egg yolks organic, pasture-raised preferred; free-range is next best
- 1 tsp black pepper
- 1/4 cup raw sugar or other sweetener of choice
- 1/2 tsp orange zest
- 1/4 tsp sea salt
- 1/4 cup chopped walnuts or other nut of choice
Preheat oven to 375 F.
Cut a small piece off the bottom of the acorn squash halves so that they sit flat on the baking sheet.
Drizzle with olive oil, sprinkle with salt and sage and cook for 40 minutes.
Remove squash and let cool completely.
Whisk together coconut milk, cream, egg yolks, sugar, orange zest, salt and pepper.
Pour mixture into cooled squash halves and bake at 300 degrees F for about 50 minutes until mixture jiggles like a gelatin.
Let cool for a couple hours until custard sets up.
Cut squash halves in half to create 4 servings.
Top with nuts when serving.
- Acorn squash is a great source of vitamins C & A, potassium and fiber.
- For a simpler *Elimination Diet-friendly* version, simply roast squash with cinnamon and coconut oil and enjoy warm.
- If you tolerate dairy, you can replace the coconut cream with heavy cream.
- This is a decadent dessert that can be made ahead of time as it is served cool.