Acorn Squash With Roasted Garlic Custard Recette

Indulge in the creamy, dreamy goodness of this Acorn Squash with Roasted Garlic Custard recipe! Inspired by Delicious Living magazine, this sweet and savory dish is a fall and winter staple. Perfectly roasted acorn squash is filled with a rich, aromatic custard, creating a flavor explosion in your mouth. This recipe is perfect for cozy nights and impressing your guests. Easy to make and even easier to devour!

Préparation 20 min

Cuisson 130 min

Calories 147.2 kcal

Protéines 11g

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Acorn Squash With Roasted Garlic Custard

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Acorn Squash With Roasted Garlic Custard

2 acorn squash (about 1 1/2 lbs each)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
1 head elephant garlic
1 1/2 cups milk
2 large eggs
1/4 teaspoon ground nutmeg
1 cup water

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Comment préparer Acorn Squash With Roasted Garlic Custard

Preheat oven to 375°F (190°C). Halve the acorn squash lengthwise using a sharp knife.
Scoop out the seeds and fibrous membranes using a sturdy spoon.
Rub squash halves lightly with 1 tablespoon of olive oil. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon brown sugar.
Place the squash halves cut-side up on a baking sheet.
Drizzle the remaining 1 tablespoon of olive oil over the whole head of garlic.
Place the garlic on the baking sheet with the squash.
Bake the squash and garlic for 30 minutes.
Remove from oven and let cool to room temperature.
Continue baking the garlic for another 45-60 minutes, or until very soft.
Remove garlic from oven and let cool completely.
Cut the garlic in half and squeeze the soft roasted cloves into a bowl.
In a saucepan, heat the milk over medium heat until it simmers. Do not boil.
In a separate bowl, whisk together the eggs, roasted garlic, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
Slowly whisk the warm milk into the egg mixture, tempering the eggs to prevent scrambling.
Prepare a baking dish that will hold the four squash halves. Pour 1 cup of water into the bottom of the baking dish.
Trim a small sliver off the bottom of each squash half to create a stable base.
Place the squash halves in the baking dish, sitting in the water.
Pour the egg custard mixture into each squash half, filling to about a half-inch from the top.
Bake for 50-60 minutes, or until the custard is set and no longer jiggles when gently shaken.
Remove from oven and let cool slightly before serving warm. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

Fat

13g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes American Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Acorn Squash With Roasted Garlic Custard ?

Acorn Squash With Roasted Garlic Custard prend environ 150 minutes du début à la fin — environ 20 minutes de préparation et 130 minutes de cuisson.

Combien de calories contient Acorn Squash With Roasted Garlic Custard ?

Acorn Squash With Roasted Garlic Custard contient environ 147.2 calories par portion, avec environ 11 g de protéines, 5 g de glucides et 10 g de lipides.

De quels ingrédients ai-je besoin pour Acorn Squash With Roasted Garlic Custard ?

Les principaux ingrédients de Acorn Squash With Roasted Garlic Custard sont Acorn Squash, Olive Oil, Salt, Black Pepper, Brown Sugar, Elephant Garlic. Consultez la liste complète avec les quantités ci-dessus.