When I saw this recipe on Manifest Vegan's blog, I simply had to try it. I love acorn squash. My youngest brother complained the whole time I was making it that I was ruining our dessert, but he even said it was really good. You are supposed to be able to eat this either hot or cold, but I prefer it cold. It takes on a cakey texture.
Chocolate Acorn Squash Custard
filling:
2 acorn squash, halved and seeded
1 c. brown sugar
1/2 c. cocoa powder
1/2 c. sorghum flour
2 t. pumpkin pie spice (or mix together 1 t. cinnamon, 1/2 t. ginger, 1/4 t. allspice, 1/4 t. nutmeg)
2 t. vanilla extract
1 t. salt.
topping:
2/3 c. chopped pecans
1 T. dairy-free margarine
1/4 c. sugar
2 T. sorghum
1/8 t. salt
Preheat oven to 400 degrees. Places squashes, cut sides down, on a foiled cookie sheet (make sure it is the kind with sides). Bake until tender, about 40 minutes.
Scoop roasted acorn squash from its skin and place into food processor. Puree squash in food processor until smooth. Add brown sugar, cocoa powder, sorghum flour, pumpkin pie spice, vanilla extract and sea salt. Pulse, occasionally scraping the sides, until all ingredients are well combined. Spoon mixture into four to five ramekins until the ramekins are about 3/4 of the way full.
Place pecans, margarine, granulated sugar and sorghum flour into the food processor (make sure it is cleaned first!). Pulse until crumbly. Sprinkle topping onto filling and bake custards at 350 degrees for about 45-50 minutes. Enjoy hot or cold.
Yummy, yummy!