Wednesday, November 21, 2012

Chocolate acorn squash baked custard

Do you love custard? What if I told you I had a recipe for a chocolate custard? Now what would you say if I told you that it didn't contain any eggs, cream, milk or butter? You're probably thinking, "What kind of custard is that?"  Well, in one word, it is amazing.

I had one acorn squash left over and had no idea what to do with it. I did an internet search for "acorn squash desserts" and found this simple chocolate acorn squash custard on Manifest Vegan. Since I am not vegan, I made some slight revisions to the recipe, but if you'd like a vegan or gluten-free version, please go to the link for the original recipe (the original version also contained a topping that I decided to omit).

I wasn't quite sure what to expect from a dairy-free custard, but I am now a believer. This chocolately custard tastes like one of its dairy-filled cousins. I was amazed how the acorn squash puree could create something so divine. Don't believe me? Try it for yourself, and tell me that this stuff isn't pure genius.

If you're still looking for an easy, no-fuss Thanksgiving dessert, then this is it! Happy Thanksgiving to all my United States readers!

Chocolate acorn squash baked custard
  • 1 acorn squash, halved and roasted about 50 minutes (slice in half, remove the seeds and stringy bits and roast cut-side down in a pan with 1/2" of water)
  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder
  • 1/4 cup all-purpose flour
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/2 tsp salt
Directions
Preheat oven to 350°F.

Lightly grease and flour (using cocoa powder) two 4″ ramekins.

After roasting the acorn squash for 45-50 minutes at 350°F,  scoop out the insides and puree in a food processor or blender.

Add brown sugar, cocoa powder, flour, pumpkin pie spice, vanilla extract and salt to the blender or food processor. Pulse until all ingredients are well combined.

Transfer the mixture into two ramekins (you may have some left over) until the ramekins are 2/3 to 3/4 full.

Bake the custards for about 45-50 minutes. Serve hot or chill in the refrigerator for several hours before devouring.

Yield: Two 4" ramekins

Source: Slightly adapted from Manifest Vegan Pin It Now!

1 comment:

  1. Mmm - this looks yummy! And with the squash replacing the eggs & dairy, I'd happily call it "healthy!"

    ReplyDelete

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