Vegan Chocolate Squash Baked Custard

Filling:
1 raw acorn squash (about 2 cups)
1/2 cup coconut sugar
1/4 cup cocoa powder
1/4 cup sorghum flour
1 tsp pumpkin pie spice (or 3/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp ground ginger, pinch allspice)
1 tsp vanilla extract

Topping:
1/3 cup pecans/nuts
1/2 tbsp coconut oil
1/8 cup coconut sugar
1 tbsp sorghum flour

Start by baking the squash. Slice it in half (you'll need a large knife and some arm strength for the acorn squash), pierce the flesh with a fork in several spots, rub some salt over the inside and the skin, and put the halves on a baking tray in the oven at 350 F for 50 minutes. The squash should be just softened (or microwave cut up butternut squash for about 5 minutes)
In a food processor, pulse the topping ingredients until they form a crumbly mixture. Put them in a bowl and set aside.
Puree the squash in the food processor next, until it's smooth. Then add the rest of the ingredients for the custard, and mix on pulse until they're just combined. Don't over mix.
Scoop the squash mixture into ramekins (small oven dishes), smooth the top, and then sprinkle the topping over them. Put them in the oven at 350 F for another 50 minutes. Eat them hot for a pudding-y texture, or put them in the fridge for 1-2 hours to set into a solid texture.

Serving Size: makes 6 servings

Number of Servings: 8

Recipe submitted by SparkPeople user AHARVEY123.