Description
A tasty dessert packed full of nutrients
Ingredients
Scale
- 2/3 cup acorn squash puree
- 2/3 cup coconut cream from full fat coconut milk
- 1 ½ caramelized bananas
- 2 eggs
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- pinch salt
The optional ingredients go something like this:
- coconut sugar
- banana chips
- roasted acorn squash seeds
- unsweetened flake coconut
Instructions
- Cut your squash in half, scraping out the seeds (save them!), and cooking the halves face down in ¼ inch of water for about 40 minutes at 400 degrees. When they are cooked through and slightly cooled, scrape out the insides and puree in your food processor.
- Slice your bananas in half and sautee in a light rubbing of coconut oil
- Blend your squash, cream, bananas, eggs and spices thoroughly. If you have an extra sweet tooth, mix in a tablespoon or two of coconut sugar. If you have three sweet teeth, sprinkle the top with coconut sugar. Pour into four ramekins rubbed with coconut oil. Bake at 350 degrees until set, about 50 minutes.
Notes
This recipe was inspired by a Pumpkin Pie Mousse I stumbled across.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2g
- Sodium: 218mg
- Fat: 22g
- Carbohydrates: 33.5g
- Protein: 8g