Nothing hits the spot on a crisp autumnal day like pumpkin pie. However, sometimes you don’t have a pumpkin, you’ve got a squash. And sometimes, you’re lazy and don’t feel like making pie. So, here’s a way to skip the pastry and get right down to business. Squash custard in a half shell.
Acorn Squash Custard in Half Shell
- 2 c. roasted squash (about 3 large acorn squash)
- 1/2 c. brown sugar, packed
- 3 eggs
- 1/8 tsp. salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ginger
- 1 c. milk
Cut squash in half and scoop out as much squash from shell as possible. Place in roasting pan and roast at 400 degrees for 30-60 minutes.
Using a food processor or mixer, process squash until smooth. Add sugar, eggs, spices, and milk and process until smooth.
Pour custard mixture into squash shells. If you have extra, you can just pour into baking ramekins. Bake at 450 degrees for 15 minutes. Turn temperature down to 350. Bake for additional 30 minutes or so until the centers test clean with a toothpick.