squash custard from Sage Mountain

As Autumn Equinox approaches, I have the privilege of spending days at Sage Mountain Herbal Retreat Center to cook for herbalism students.

Last night's meal culminated in a spontaneous dessert creation. A student brought a beautiful winter squash from her garden to share with everyone. We cooked it into a squash custard. The simple richness of its fall flavors delighted everyone! Give it a try.

Squash Custard

Choose pumpkin or butternut squash. 

Chop it, scoop out the seeds and save some if you would like to plant them next spring.

Place chopped pieces, skin on, in a metal steamer. Fill the bottom of the steamer with water, bring to a boil, reduce to low, and steam for 15 minutes or until squash is soft.

Preheat oven to 375 degrees.

Grease a 9-inch round or square glass baking pan with oil.

Once squash is soft, remove from steamer and rinse quickly in cold water.

Remove outer skin, and place in a bowl.

Use about 3 cups of cooked squash and add:

• 1 can whole fat organic coconut milk

• 1/4 cup maple syrup

• 1/4 teaspoon each: cinnamon, cardamom, allspice

• 1/8 teaspoon each: nutmeg, cloves

• pinch salt

Mash everything together with a potato masher until all is well incorporated.

In a separate bowl, whisk 4 eggs.

Add eggs to squash mixture, mix together, and pour into baking dish.

Bake at 375 for 20 minutes, or until custard has set.

Serve as is or topped with toasted pine nuts or pecans.

You can also use this as a pie filling. Just be sure to bake your pie crust half-way before adding custard mix.