Acorn Squash with Savory Sausage Custard

Acorn Squash with Savory Sausage Custard



Ingredients:

acorn squash - 3
bulk Italian sausage - 1 pound
medium yellow onion - 1/2
garlic - 2 cloves, minced
broccoli - 2 cups, finely chopped
egg yolks - 6
unsweetened full-fat coconut milk - 1 cup
paprika - 1/2 tsp
basil - 1/2 tsp
cayenne pepper - 1/8 tsp
sea salt - 1/4 tsp
freshly ground black pepper - 1/8 tsp


Preparation:

-Preheat oven to 375 degrees F.
-Halve squash lengthwise and scoop out the seed and some of the flesh to create a bowl for the filling. Cut a small piece off of the bottom so that the squash cup sits flat on the pan.
-Place squash in a large, rimmed baking sheet and rub tops with coconut oil. Cook for 45 minutes or until fork tender. Remove squash from oven.
-While squash cooks, brown sausage in a large skillet over medium-high heat. When a little fat is rendered add the onion and garlic and saute until cooked through, about 4-5 minutes. Drain fat and stir in broccoli.
-Whisk egg yolks in a medium bowl. Add coconut milk and spices and whisk to combine.
-Scoop sausage mixture into prepared squash bowls.
-Ladle custard over sausage mixture a little at a time until it seeps into the mixture.
-Bake for an additional 4o minutes or until top is brown and bubbly.