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 Nan's 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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