As some of you may know, about twice a month I have the opportunity to write a post over at the blog Homemade For Elle. This month, I shared a delicious fall inspired dessert recipe I thought you all may enjoy.
Acorn Squash Honey Custard
Summer is coming to a close and as much as I hate to admit it, I am beginning to look forward to the cooler days of fall. I am a warm weather person through and through, but the humidity and bugs of the south in August have exhausted their welcome and I am ready for a change.
With the season change comes a change in flavors. All summer we have enjoyed the sweetness of strawberries, watermelons and peaches, we have had our pick of juicy tomatoes, crisp cucumbers and overwhelming quantities of zucchini, but with those crops on their way out we welcome the foods meant to get us through the winter, nutrient dense greens and lots and lots of squash.
Obviously, pumpkin tends to be the star squash of the season, but there are so many other options to pick from and so many unique ways to enjoy them. When I was thinking about creating this recipe, I researched a lot of different preparations for various squash types and I was surprised that acorn squash was almost always used in savory dishes. With a consistency similar to pumpkin, acorn squash is small and much easier to prepare than larger types of squash and has a flavor that is much lighter than pumpkin or butternut squash, making it incredibly versatile and perfect for desserts.