Ingredients:
filling ingredients:
* 1 acorn squash, halved and roasted about 50 minutes- just until soft *
* 1/2 cup brown sugar
* 1/4 cup cocoa powder
* 1/4 cup sorghum flour
* 1 tsp pumpkin pie spice
* 1 tsp vanilla extract
* 1/2 tsp sea salt
topping:
* 1/3 cup pecans
* 1/2 tbsp vegan margarine
* 1/8 cup granulated vegan sugar
* 1 tbsp sorghum
* dash of salt
Directions:
Preheat oven to 350 °F degrees, and lightly grease two 4″ ramekins.
Scoop roasted acorn squash from its skin and place into food processor. I am not quite sure of the exact amount of acorn squash I used, but I would guess it was about 2 cups. The squash was pretty standard sized, and roasted just enough so that I could mash it with a fork.
Puree squash in food processor until smooth. Add brown sugar, cocoa powder, sorghum flour, pumpkin pie spice, vanilla extract and sea salt. Pulse until all ingredients are well combined. Be sure to scrape the sides!
Spoon mixture into two ramekins (there may be a little left over) until the ramekins are about 2/3 to 3/4 of the way full.
Rinse out food processor and dry thoroughly.
Place pecans, margarine, granulated sugar and sorghum flour into the food processor. Pulse until crumbly. Sprinkle topping onto filling and bake both custards for about 45-50 minutes.