Wednesday, October 7, 2009

Autumn Squash Custard

When I set out to make this I was aiming for GAPS-friendly pie for the fall, but wound up with something between flan and pumpkin pie.

It has no sugar or syrup. The sweetness comes from ground up raisins, banana and the natural flavor of the squash. It tastes like a dessert, but could also be breakfast - it contains nut butter for a bit of protein. It tastes great topped with a bit of homemade sour cream.


1 can coconut milk
2 tbs Bernard Jensen Gelatin
1 orange-fleshed winter squash, baked and scooped out of its skin
1/2 banana
raisins to taste (I think I used about 1/2 really all depends on how sweet your squash is. If it's super sweet, use less. This one was a bit bland)
2-3 tbs nut butter (pecan butter was delicious and very autumnal)
1 tb non-alcohol vanilla
3/4 ts cinnamon
pinch nutmeg

In a double boiler, heat the coconut milk and the gelatin until hot enough to dissolve the powder.

While the coconut milk is heating, put the squash, banana, raisins, nut butter, vanilla, cinnamon and nutmeg in a strong blender and blend until smooth. Pour in the coconut milk/gelatin mixture and blend completely. Pour into a pan (I used a 9" pie pan) and chill until gelled.