I was thinking about a custard filling for acorn squash that I had to use….The flavor spectrum is endless so I had many different ideas on different flavors. I thought a pumpkin pie kind of seasoning would work well and I had some walnuts that I thought I could work in with this nifty delicious Watkins Brand Maple Bourbon Rub that I have.

This one is pretty easy and it’s NOT low calorie but I think I made it lighter than a regular custard pie because there is no crust and I didn’t use any heavy cream and I used the sugar as sparingly as possible so it’s not too sweet either. I used two acorn squash so I think on the average you would eat one quarter of the squash so technically that should be around 8 servings unless you eat a whole half and then it would be 4 servings. Even though my squash differed in size I will guesstimate 8 servings. I also must add that this recipe isn’t fool proof and you might get mad at me because if you trim the squash off on the bottom it can leak while cooking. After making them…I’d recommend not to trim the bottom because if they leak you are done…..The squash will get soft when you do the roast so you can squish them into shape or use foil to get them to sit even.

Ingredients for around 8 servings

2 acorn squash – cut in half

2 Tablespoons unsalted butter – melted – squash

1/4 teaspoon ground ginger – squash

1/4 teaspoon cinnamon – squash

1/8 teaspoon ground nutmeg – squash

2 Tablespoons sugar – squash

pinch sea salt – squash

1 cup walnut pieces – MB walnuts

2 Tablespoons unsalted butter – melted – MB walnuts

1 teaspoon Watkins maple bourbon rub – MB walnuts

1 Tablespoon sugar – MB walnuts

1- 13.5 oz can unsweetened coconut milk – custard

3 eggs – custard

2 teaspoons corn starch – custard

1 teaspoon ground ginger – custard

1 teaspoon cinnamon – custard

1/2 teaspoon nutmeg – custard

pinch sea salt – custard

non stick spray

Directions

Set oven to 400 degrees F

Squash halves go on baking sheets. Your squash might not sit even but keep in mind that if you do trim the squash might leak and your custard will run out.

In a small mixing bowl mix together the 2 Tablespoons butter,1/4 t. ginger, 1/4 t. cinnamon,1/8 t. nutmeg, 2 Tablespoons sugar and a pinch of sea salt. This mixture gets painted on the squash.

You put the squash in a preheated 400 degree F oven on the middle rack for around 40 minutes.

You can take a break for 40 minutes or if you have a second oven make the Maple Bourbon Walnuts. When you are ready to make the walnuts you need an oven preheated to 350 degrees F .

Mix together in a small bowl the walnuts, butter, Watkins maple bourbon rub and sugar. This mixture goes in a single layer on a sheet pan for only 10 minutes on the middle rack of your preheated oven. After around 10 minutes remove and let cool to the side.

By now your squash are out of the oven.

Leave them cool off some till they are warm. At this time you can do an extra step and grab a foil and spray with non stick spray…The idea is to balance the squash really well so you don’t have to cut the bottom off and get a leak. (see picture below the next one) The squash are also soft now and you can squish them a little to shape them to sit right.

Blend the coconut milk, eggs, corn starch, sugar, ginger, cinnamon, nutmeg and salt. Pour the mixture into each squash half. (You might have extra custard depending on the size of your squash…..You can either toss or cook off in a small dish.

The custard filled squash need to stay in the oven for around 45 minutes.

Remove and top with the maple bourbon walnuts.

I would serve hot or warm…or maybe at room temperature but I don’t think cold would be best for the squash. The above photo is cold….The custard is a little softer when heated.

ENJOY!!