Chocolate Acorn Squash Baked Custard

The original recipe is from Manifest:Vegan.

The woes of the blender

There were several setbacks in making this delicious dessert. One, I think the squash I used were too big, because I ended up with a lot. Two, I lack a food processor–blenders just aren’t the same. Three, I made this for multiple people and I had to multiply the original recipe–while sweet, I think this could have used a little more sugar.

But in any case, my friends raved. “It’s like a chocolatey squash brownie!” they said. “I could eat the whole pan!”

So, there’s their review. This is definitely a great way to use acorn squash. It’s wonderful for fall, and I definitely foresee this on the menu for Thanksgiving.

As to measurements: I actually used 3 squashes, and not quite enough sugar–so the ingredients listed here should be better tuned. I left out the pecans in the topping, mostly because I didn’t have a food processor.

I like it served warm, but I’m sure if it’s pureed correctly then the chilled version is fluffier and delicious.

Filling Ingredients (serves 5)

2 small-ish acorn squash, halved and roasted about 50 minutes- just until soft

1 1/2 cup brown sugar

1/2 cup cocoa powder

1/2 cup sorghum flour

2 tsp pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger)

2 teaspoons vanilla extract

1 teaspoons sea salt

Topping: Ingredients

2 tablespoons vegan margarine

1/2 cup granulated vegan sugar

1/4 cup brown sugar

1 1/2 tablespoons sorghum flour

dash of salt

Directions:

1. Preheat oven to 350 degrees Fahrenheit degrees.

2. To roast squash, cut in half lengthwise and scoop out seeds and stringy innards. Place both halves cut side down in a baking dish. Add enough water to cover the bottom of the pan. Place in oven for about 50 minutes, or just until fork tender.

3. Let squash cool. Then scoop roasted acorn squash from its skin and place into food processor (if you have one; if not, just mix as best you can by hand, like I did).  Puree until smooth.

Mixing by hand

4. Add brown sugar, cocoa powder, sorghum flour, spice, vanilla extract and sea salt. Pulse until all ingredients are well combined. (If you’re mixing by hand, add the squash bit by bit to the dry ingredients, stirring with each addition. This will blend all the ingredients as good as possible.)

5. Spoon mixture into two 5-inch ramekins or a small baking dish until about 2/3 to 3/4 of the way full.

6. In a bowl, place margarine, granulated sugar, brown sugar, sorghum flour and salt. Cut with two knives until crumbly. Sprinkle topping onto filling and bake custard for about 45-50 minutes.

7. When it’s finished cooking, you can either serve it hot or chill it and serve cold.

some photography by my friend Allie

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Tags: , ,

Categories: Dessert, Season: Fall, Snack

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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