Acorn Squash With Roasted Garlic Custard Recipe

Ingredients for Acorn Squash With Roasted Garlic Custard

• 2 medium acorn squash (about 2 lbs total)
• Olive Oil
• 1 teaspoon salt
• Black Pepper
• 1 tablespoon brown sugar
• Elephant Garlic
• 1 1/2 cups whole milk
• 3 large eggs
• Ground Nutmeg

How to Make Acorn Squash With Roasted Garlic Custard

1. Preheat oven to 375°F (190°C). Halve the acorn squash lengthwise using a sharp knife.
2. Scoop out the seeds and fibrous membranes using a sturdy spoon.
3. 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.
4. Place the squash halves cut-side up on a baking sheet.
5. Drizzle the remaining 1 tablespoon of olive oil over the whole head of garlic.
6. Place the garlic on the baking sheet with the squash.
7. Bake the squash and garlic for 30 minutes.
8. Remove from oven and let cool to room temperature.
9. Continue baking the garlic for another 45-60 minutes, or until very soft.
10. Remove garlic from oven and let cool completely.
11. Cut the garlic in half and squeeze the soft roasted cloves into a bowl.
12. In a saucepan, heat the milk over medium heat until it simmers. Do not boil.
13. In a separate bowl, whisk together the eggs, roasted garlic, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
14. Slowly whisk the warm milk into the egg mixture, tempering the eggs to prevent scrambling.
15. Prepare a baking dish that will hold the four squash halves. Pour 1 cup of water into the bottom of the baking dish.
16. Trim a small sliver off the bottom of each squash half to create a stable base.
17. Place the squash halves in the baking dish, sitting in the water.
18. Pour the egg custard mixture into each squash half, filling to about a half-inch from the top.
19. Bake for 50-60 minutes, or until the custard is set and no longer jiggles when gently shaken.
20. Remove from oven and let cool slightly before serving warm. Enjoy!