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Acorn Squash With Roasted Garlic Custard Recipe

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!

Prep Time 20 mins
Cook Time 130 mins
Calories 147.2 kcal
Protein 11g
Rating 4.0 (2 Reviews)
Acorn Squash With Roasted Garlic Custard 75

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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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!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

7g

Fat

13g

Carbs

5g

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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Main Dish Side Dishes Vegetables American Dinner Party Holiday Event Vegetarian Dietary Christmas Thanksgiving Low Sodium Low Calorie Low Carb Northeastern United States Low In Something Squash 4 Hours Or Less