Acorn Squash with Coconut Custard

An easy Autumn dessert.

Preheat oven to 350°F. Halve and seed two acorn squashes. Bake, face-down, in a pan with some water, for 15 minutes, until they begin to get soft.

Combine and beat well:
2 cups coconut milk
1/3 cup sugar
A dash of salt
2 eggs

Lower oven temperature to 300. Pour egg mixture into face-up squash cups (you might need to bolster them so they won’t tip over), sprinkle with nutmeg, and bake for 20-30 minutes, until the custard sets. Serve warm.

A dash of cinnamon and nutmeg

This recipe was very popular last year, and is so good we’re printing it again!