• bronkalmes

Nan's Dessert Squash

This is a good ol' gluten free / dairy free spin on my wonderful Grandma Nancy's classic holiday dish, Dessert Squash. Grandma Nancy is an angel, so believe me when I say Dessert Squash is a slice of heaven. And, now for the recipe...


Ingredients

  • Nature's Charm Evaporated Coconut Milk - 12.2 oz.

  • Red curry squash - about 4 cups

  • 2 tbsp coconut oil

  • 4 eggs

  • 2 tsp vanilla

  • 1 tsp cinnamon

  • 3/4 cup sugar

  • 1/4 cup pecans or walnuts

  • 1/2 cup Mom's Best Crispy Cinnamon Rice

The Process

Step 1:

  • Preheat oven to 350 degrees

  • Bake your squash as is (skin on & everything) in about 2 inches of water in a casserole dish or deep dish pan for an hour

  • Once the hour is up, remove the dish with the squash from the oven & let cool. Remove the squash from the water & cool on a clean towel or paper towels

  • Once your squash has cooled, remove the skin & seeds. Separate the skins & seeds as you will not use those for the recipe

Step 2:

  • Keep oven at 350 degrees

  • Grab your food processor & add all of your ingredients (aside from Crispy's & pecans/walnuts) - vanilla, coconut oil, evaporated milk, cooked squash, sugar, eggs.

  • Pulse mixture in the food processor until it feels like one smooth mixture.

  • Pour mixture into an 11x7x2 or 9x9 pan & smooth out

  • Bake for 45 minutes

Step 3:

  • After 45 minutes, remove from oven & add your mixture of 1/2 cup Mom's Best Crispy Cinnamon Rice cereal & 1/4 cup crushed pecans or walnuts (I use the food processor to crush the nuts too)

  • Once you spread the Crispy Rice & pecan mixture onto the baked squash, set in the oven for another 5-10 minutes

  • Let cool for about 10 minutes & serve!

My grandma's version is spectacular - she typically uses butternut squash & pecans, but I recently used walnuts & it was delicious as well! If you want to make this vegan, you can substitute the eggs for tofu!


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