Roasted Butternut Squash Baked Custard


After these came out of the oven I immediately thought that if I had a blow torch I might have covered them in sugar and called it brulee.  The texture is soft like a pie, but less eggy than a true custard.  If you do want to make a pie, or light up a blow-torch to make a sugary shell for fun; this custard-like filling would be appropriate, but neither is required.  As is, this warm baked custard is sufficiently delicious. Also, for anyone with allergies: This recipe is gluten and dairy free.


1 Medium butternut squash (about 1 1/2 -2lbs)

1 large or 2 small farm-fresh eggs

1 can unsweetened full-fat coconut milk (cold pressed)

1 Tbs local raw honey

Juice from 1/2 lemon

Kosher salt

Ground ginger

2 Kaffir lime leaves, dried or fresh (optional)

Olive or canola oil


Preheat oven to 400 degrees.  Peel the butternut squash, remove seeds, and dice into 1/2 inch cubes. Place in a baking dish and toss with a little oil.  Season with a sprinkle of kosher salt and a generous dash of ground ginger.  Place in the oven and bake for 60 - 90 minutes, or until the edges begin to turn dark brown, the squash is soft, and has lost a good bit of moisture. (See: How To Prepare Winter Squash).

About 15 minutes before the squash is done, place the coconut milk in a medium saucepan with the kaffir lime leaves and let simmer on the lowest heat setting.  Do not boil. Once the squash has caramelized, remove from the oven and add to the coconut milk.  Continue to simmer for another 15 minutes or so. Remove from heat and let cool. Discard the kaffir lime leaves.  Place the squash and milk mixture in a blender.  Add the honey and lemon juice then puree until combined.  Taste and adjust seasonings, honey, or lemon juice as desired.  Add the egg(s) then puree until smooth.  Pour or spoon into ramekins.

Place filled ramekins on a baking sheet in the oven and bake for about 30 minutes at 375 degrees.  Baking time will vary depending on the size of the ramekins.  If baking as a pie, reduce temperature to 350 degrees and cook for about one hour.  The custard will puff up and be set when done.  Remove from the oven and let rest for at least 20 minutes.  Serve warm or cold.