Chocolate acorn squash baked custard
Did you know that you can make a chocolate baked custard using acorn squash? You'll never know there are veggies in this!
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)
pumpkin pie spice
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.
Source: Slightly adapted from
Recipe from Eva Bakes