Chocolate acorn squash baked custard
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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!
Prep Time10 mins
Cook Time1 hr 40 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Keyword: Pudding
Servings: 2
Author: Eva Bakes


  • 1 acorn squash 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)
  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder
  • 1/4 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  • 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 Manifest Vegan