Acorn Squash with Coconut Custard
Gluten-free, grain-free, dairy-free dessert.
Servings: 4
Ingredients
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
Instructions
- 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.
Notes
- 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.