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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
Servings: 4


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.