I woke up this morning determined to create something wonderful with this little acorn squash that had been rolling around on my counter-top for the past few days.
After mixing up all of the ingredients, I had no idea that I had just created my new favorite Autumn treat. I’m serious! This dessert tastes remarkably like a chocolate pumpkin pie, or a pot de créme, or simply what it is: an awesome baked custard (no eggs or cream needed). And it’s so easy to make!
Creamy, rich, and chocolatey, I dare you to eat just one bite.
Chocolate Acorn Squash Baked Custard – Vegan and Gluten Free
makes two 4″ ramekin sized servings
- 1 acorn squash, halved and roasted about 50 minutes- just until soft *
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1/4 cup sorghum flour
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/3 cup pecans
- 1/2 tbsp vegan margarine
- 1/8 cup granulated vegan sugar
- 1 tbsp sorghum
- dash of salt
Preheat oven to 350 °F degrees, and lightly grease two 4″ ramekins.
Scoop roasted acorn squash from its skin and place into food processor. I am not quite sure of the exact amount of acorn squash I used, but I would guess it was about 2 cups. The squash was pretty standard sized, and roasted just enough so that I could mash it with a fork.
Puree squash in food processor until smooth. Add brown sugar, cocoa powder, sorghum flour, pumpkin pie spice, vanilla extract and sea salt. Pulse until all ingredients are well combined. Be sure to scrape the sides!
Spoon mixture into two ramekins (there may be a little left over) until the ramekins are about 2/3 to 3/4 of the way full.
Rinse out food processor and dry thoroughly.
Place pecans, margarine, granulated sugar and sorghum flour into the food processor. Pulse until crumbly. Sprinkle topping onto filling and bake both custards for about 45-50 minutes.
When it’s finished cooking, you can either serve it hot… and it will have a taste/texture like an amazing chocolate pudding:
Or you can wait until after it has chilled and serve. It firms up and becomes one of the best things I have ever eaten:
* To roast squash, cut in half lengthwise and scoop out seeds. Place both halves cut side down onto an ungreased cookie sheet. Drizzle cookie sheet with about 2-3 tbsp water. Place in preheated oven (350 °F) for about 50 minutes, or just until fork tender. Let cool and use as directed in recipe.