Acorn Squash Custard

Ingredients:

1 medium-sized acorn squash
3 eggs
2 tbsp cream
1/2 cup sugar
1/2 tsp vanilla
1/8 tsp salt (maybe a bit more)
6 tbsp coarsly-chopped pecans
1 piece semi-sweet baking chocolate
1 tbsp butter

Step 1:

Prep the acorn squash for the custard:

Cut the acorn squash in half (through the stem).

Step 2:

Scoop out the seeds and most of the stringy stuff, then place cut-side down on a Silpat (or parchment).

Step 3:

Roast in a moderately hot oven (375 degrees) for about an hour. When done, there may be burned sugars around the squash; don't worry.

Step 4:

Scoop out the squash (avoiding the more roasty bits) and force through a food mill into a bowl. (I got 2 cups of smushed squash.) Reserve.

Step 5:

Make the custard:

Crack one egg into a bowl, and add the yolks of two others.

Step 6:

Whisk until uniform, then add 1/2 cup of sugar (or more; I like custard less sweet than some people), 1/8 tsp salt, and 1/2 tsp vanilla extract. Whip until smooth.

Add the reserved squash (draining any liquid that's accumulated) and 2 tbsp cream, and whip until smooth.

Step 7:

Drop the pecan pieces into the bottoms of four muffin cups.

Pour the custard mixture over the pecans, gently urging it down around the nuts (but don't stir). Fill the cups to the brim. Slide that into a 275F degree oven and cook for about 40 minutes.

Step 8:

When it's ready, the custard will be just separating (on its own) from the sides.

Step 9:

Remove from the oven and let cool until warm. Remove from the cups, invert (so the nuts are on top) and cool in the refrigerator.

Step 10:

Put the chocolate and 1 tbsp butter into a microwave-safe bowl or cup and microwave for a couple of minutes, until the butter melts and you can swirl it into a smooth chocolate sauce. Pour over the acorn squash custards and return them to the fridge.