Wednesday, October 15, 2014

Squash Crisp or Pumpkin Custard Crisp

It's that time of year again: orange vegetables, cinnamon, ginger and steamy mugs all calling out to us. Whether you pair this dessert with ice cream, Greek yogurt; coffee or tea, it's bound to be a winner. It is similar to pumpkin pie, but easier (as there is no crust or rolling) and it has a richer more custard like flavor and consistency. I hope you try it and enjoy it!

3-3 1/2 c. Squash/Pumpkin/Sweet Potato/Yam, cooked till soft 
  *you can use only of the above listed vegetables, but my favorite is to combine many for a more interesting well rounded flavor, ie: squash and yams
3/4 c. Milk (dairy or almond milk)
4 Eggs
2 t. Vanilla
1/3 c.  Butter or coconut oil, melted
1/2 c. Brown sugar
3 T. Flour (wheat or a gluten free option)
1 t. Baking powder
1/4 t. Salt
1 T. Cinnamon
1/4 t. Cloves
1/8 t. Nutmeg
1/2 t. Ginger


Combine all ingredients and blend (with immersion blender) until smooth and velvety (similar to the consistency of a pumpkin pie before baking)
Pour into a greased 9x9 - 9x13 (3 quart) pan. Top with your favorite crisp topping or crushed gingersnaps (1/2 c.) and butter (2 T. melted).
Bake uncovered at 350 degrees for 45-50 minutes, or until knife comes out of center clean.

My favorite crisp topping:
2 c. Old Fashioned Oats
1/4 c. brown sugar
1/3 c. butter or coconut oil
1 shy T. cinnamon
1/2 t. ginger
1/4 c. walnuts or pecans, chopped
pinch of salt

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