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Acorn Squash Custard
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!
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