Equipment
Ingredients
for the squash
- 2 acorn squash, halved and seeded
- 30 ml olive oil
- 2 g salt
- 6 sage, fresh leaves
for the custard
- 400 ml coconut milk
- 240 ml heavy cream
- 6 egg yolk
- 26 g sugar
- ½ orange zest
- 5 g black pepper
- 2 g salt
for serving
- 60 g unsalted butter
- 30 g walnuts, coarsely chopped and toasted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 942 kcal
- Protein
- 13 g
- Carbohydrates
- 61 g
- Fat
- 78 g
- Fiber
- 17 g
- Sugar
- 12 g
- Sodium
- 1155 mg
- Saturated Fat
- 47 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 19 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 392 mg
- Potassium
- 1721 mg
- Calcium
- 248 mg
- Iron
- 5.8 mg
- Magnesium
- 188 mg
- Phosphorus
- 407 mg
- Zinc
- 2.3 mg
- Vitamin A
- 516 mcg
- Vitamin C
- 37 mg
- Vitamin D
- 2.4 mcg
- Vitamin E
- 2.9 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.63 mg
- Riboflavin
- 0.31 mg
- Niacin
- 3.5 mg
- Folate
- 123 mcg
- Water
- 368 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
Trim a thin slice from the skin side of each squash half so they sit level without tipping.
Place squash cut-side up on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt, and add torn sage leaves.
Roast the squash for 25 minutes until the flesh is slightly tender.
Whisk coconut milk, heavy cream, egg yolks, sugar, orange zest, black pepper, and salt in a large bowl until smooth.
Reduce the oven temperature to 175°C (350°F).
Wrap the exterior bottom of each squash half tightly with foil and place them into a high-sided baking dish.
Pour the custard mixture into the center of each squash half, filling to the brim.
Pour hot water into the baking dish until it reaches halfway up the sides of the squash.
Bake for 60 to 75 minutes at 175°C (350°F) until the custard is set but still jiggles slightly in the center.
Melt butter in a small pan over medium heat, stirring constantly until it turns brown and smells toasted (4-5 minutes).
Drizzle the brown butter over the squash and top with toasted walnuts before serving.
Chef's Notes
- Ensure your acorn squash halves sit level by trimming a thin slice off the rounded skin side. This prevents spills and ensures even cooking and filling.
- For the brown butter, watch it closely. It can go from perfectly browned to burnt very quickly. The nutty aroma is your best indicator.
- The water bath (bain-marie) is crucial for even custard cooking and preventing the edges from overcooking before the center is set. Ensure the foil wraps the squash tightly to prevent water from seeping in.
- Don't overbake the custard. A slight jiggle in the center is desirable as it will continue to set as it cools. Overbaked custard can become rubbery.
Storage
Refrigerator: 3 days — Store in an airtight container; custard may weep slightly over time.
Reheating: Warm gently in a 150°C (300°F) oven until heated through.
Troubleshooting
Custard is watery or didn't set
Cause: Oven temperature was too low or baking time was insufficient.
Fix: Continue baking in 10-minute increments until the center jiggles only slightly.
Prevention: Use an oven thermometer to verify 175°C (350°F) and do not skip the hot water bath.
Custard is cracked or curdled
Cause: The custard overheated, likely due to the water bath drying out or the oven being too hot.
Fix: Cover the cracks with extra walnuts and brown butter; flavor will remain good.
Prevention: Ensure the water bath stays at the halfway mark and do not exceed 175°C (350°F).
Cultural Context
While squash is a staple in North American Indigenous cuisine, this specific preparation of a creamy, baked custard within roasted squash is a modern American adaptation, likely evolving from the tradition of using seasonal produce in comforting, oven-baked dishes. It highlights the versatility of winter squash, transforming it into an elegant side dish.
