Chocolate Squash Baked Custard Recipe (With Video)

This transcription will have some mistakes because it is partially automated.

Hey guys! This is Heather from HealthyVeganRecipes.net. I hope you’re excited! I’ve got a fantastic dessert for you today. It is one that I found over on a site that I loved called manifestvegan.com and that is run by a lovely lady named Allyson.

And she has come up with a pretty brilliant recipe which is base on acorn squash. It is a chocolate squash custard. Totally vegan and totally gluten free. That is one of her specialties coz she makes everything gluten free because she can’t, she can’t do gluten.

For those of you, who are looking for some amazing gluten free recipes, head over to her site. I’ll post to that down below of the video and – so I’m pretty excited about this recipe because it is perfect for holidays which here in Canada is thanksgiving this weekend.

Everywhere else, you can have a practice run at this dessert and figure out how you want to do it, how you want to play it.

She says you can have it hot out from the oven or if you put it in the fridge for one or two hours, it’s really nice because it turns firm and you can have like a slice of it.

Now, I’ve just taken mine out of the oven and there’s little spoonful that’s just been looking at me for a couple of minutes just begging me to eat it so let’s give it a try. Hmm..

I don’t want to sound biased because I did just make this but its amazing! Really rich chocolately flavor and she said when it’s hot, it has a texture like pudding, totally right! So I’m excited to try it as cool as well because I like chilled dessert but out of the oven – fantastic!

So, yeah! For those of you who just want the recipe, I’ll post a link to that on my site as well as her site and for those of you who wants to see how it’s made, I will show you that!

The first thing you’ll have to do is bake yourself a squash and this is an acorn squash, it kind of looks like an acorn when you look at it. I’m sure this would work with any type of squash you wanna use but I use acorn because that was in the recipe.

You’ll notice that there are some holes in this squash and that’s just from my fork. Before I put it into the oven, I poked it several times that just helps the squash cook more quickly.

You can also cook your squash whole if you prefer, it will just take longer because the heat needs to get in from the outside as supposed to being able to come in from both sides.

One of the keys to doing this is to rub some salt on your squash so I rubbed some salts on the inside as well as on the skin. Just helps the squash soften up and I always like to bake the seeds from the squash as well. This one I just season with a bit of herbamare and some paprika. They’re really tasty!

Ok! So squash baking out of the way and you might want to give that squash a little while to cool down so that it’s easier to scoop the flesh out, not necessary but just helpful.

So what I’m gonna do first is pulse up the topping ingredients. One of the Allyson’s readers made a very good that if you do the topping first in the food processor then you can move on and do the squash without having to watch out the food processor.

So I’ve got all my topping ingredients together in this bowl and they are some very delicious things. Pecans, a little bit of coconut oil, she said margarine but I didn’t have any so I use coconut oil and there’s very little in there so I’m sure it doesn’t make a difference.

Some sugar, some sorghum flour which is a gluten free flour and I manage to find some in bulk at my grocery store and I ask also for some ideas on substitutions for this flour, she says she often uses buckwheat flour and when you feel this flour it actually does feel somewhat like buckwheat.

So there’s the sorghum flour there, it got a little bit of a pink color and its fairly smooth but it does has a little bit of – a little bit more fiber on it than your average wheat flour so it is very similar with a buckwheat flour texture.

Now, there’s not very much flour in this recipe whatsoever so I think that you would probably be safe with just about any flour but buckwheat would be the closest in terms of texture.

And so you’ll gonna pulse all of those things together in your food processor until they get to a nice crumbly texture and then set that aside, that’s gonna go on top. Now really with the ingredients such as those I got going on here I get tempted to stop and just eat it on its own.

Alright! So throw your squash into the food processor and get it all puree until it’s nice and smooth. If you get a little bit of skin in there from the squash, it’s ok! It’s not gonna kill you, don’t worry about it.

And then throw in the rest of the ingredients, once the squash is smooth because you wanted to pulse those ingredients in until they just combine and you can find all of those and the exact measurements, I’ll post them on my site, HealthyVeganRecipes.net and I’ll also post a link to the original recipe on manifestvegan just down below the video.

The one thing I wanted to mention is that Allyson’s pumpkin pie spice which I don’t tend to have around but all pumpkin pies spice is made up of is mostly cinnamon so I use about three quarters of a teaspoon of cinnamon and then the rest is a mix of nutmeg, all spice and ginger.

And nutmeg and all – nutmeg and ginger you can do with the same amount, just like an eight of a teaspoon each and just a pinch of all spice. You don’t need much of it coz it’s pretty powerful flavour.

So again you want to pulse all of those together in your food processor until you get a nice smooth, chocolately, squashy deliciousness.

Ok! So there is my chocolate deliciousness and you wanna make sure because there’s some flour in here you don’t over processed this otherwise it will get kind of stiff.

And it never hurts to get a little tasting spoon and take a taste to make sure it’s as delicious as it looks. Indeed! Ok! So your gonna take this mixture and put it into an oven dish otherwise known as a ramekin and get the oven going, you’re gonna put it at 350F.

So get the squash mixture in here and then top it with the topping we made earlier and then put it in the oven to bake, there’s the topping. Bake that at 350F for about 45 to 50 minutes.

So I’ve been patiently waiting for these guys to finish baking. I did spent some quality time with the spatula getting every last drop out of it from the food processor and I highly recommend it.

Anyway, the timer has gone off and they’re finally finish and you can check them out right here. Looking gorgeous so again I will post the recipe on my site HealthyVeganRecipes.net and I’ll also post a link below to the original recipe over on Allyson’s site at manifestvegan.com.

So I hope you guys give it a try and I will see you guys next time.