Acorn Squash Custard

Servings: 2-4
Time: 30-40 mins
Difficulty: Easy
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Such a delight!

I seriously could eat this every day. It’s like a light and fluffy pumpkin pie, but with acorn squash.

Ingredients

ACORN SQUASH CUSTARD

2-4 acorn squash, halved, seeds removed
2-4 eggs, one for each half
1/2 teaspoon pumpkin pie spice
1 teaspoon brown sugar

Directions

ACORN SQUASH CUSTARD

Bake acorn squash halves in 350 degree (177 C) oven for about 15-20 minutes, until tender.
Gently carve out acorn flesh, leaving a small margin of flesh behind so that skin remains intact.
Blend acorn flesh, eggs, pumpkin pie spice, and sugar until smooth.
Pour blended mixture back into each acorn half.
Bake for another 10-15 minutes until custard is cooked through.
Serve warm.

Let me know if you try this one!

Acorn Squash Custard © 2019 ericarobbin.com | All rights reserved.

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Hello, I'm Erica! Recipe developer, book reviewer, and artist.

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HELLO, I'M ERICA

Recipe developer, book reviewer, and artist. Expect delicious recipes both traditional and new, book reviews of all sorts of genres, a variety of creative expression, life musings, and much more!