Kabocha Squash Custard
- 15 ounces kabocha squash, cooked and peeled
- 1 can light coconut milk
- 2 eggs (for vegan version, soak 2 TBSP flax seed in 1/4 cup water until thick)
- 1/3 cup NuNaturals NuStevia Baking Blend (or sweetener of choice)
- 1/4 tsp xanthan gum
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp salt
- Pre-heat oven to 350°.
- Blend all ingredients and pour into greased baking dish.
- Bake for 50 minutes and then proceed to eat half of custard for dinner.