Pub date
2007-09-01
Acorn Squash Custard
Source:Visual Editor:Alex Read:
Acorn Squash Custard
Step 2:
Step 2:
Scoop out the seeds and most of the stringy stuff, then place cut-side down on a Silpat (or parchment).
Step 3:
Roast in a moderately hot oven (375 degrees) for about an hour. When done, there may be burned sugars around the squash; don't worry.
Step 4:
Scoop out the squash (avoiding the more roasty bits) and force through a food mill into a bowl. (I got 2 cups of smushed squash.) Reserve.
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