Every year at Thanksgiving, Top Chef winner Kristen Kish’s mother would serve roasted acorn squash. When Kish took over cooking the holiday meal, she upgraded the classic side with a decadent coconut custard that offsets the earthy sweetness of the dish. The custard will set as it cools and slices beautifully at room temperature.

Kristen Kish
November 2018

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Read the full recipe after the video.

Recipe Summary

active:
10 mins
total:
2 hrs 15 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Cut a small slice off skin side of each squash half so they will sit flat while baking. Transfer to a large rimmed baking sheet.

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  • Drizzle squash with oil, and season with kosher salt; sprinkle evenly with sage. Roast until squash is tender and begins to brown, about 40 minutes. Let squash cool completely, about 30 minutes. Reduce oven temperature to 300°F.

  • Whisk together coconut milk, cream, egg yolks, sugar, pepper, orange zest, and fleur de sel in a large bowl until well combined. Pour coconut mixture evenly into well of each squash. Bake at 300°F until custard begins to set and jiggles slightly like gelatin, about 55 minutes. Let cool to room temperature, at least 1 hour and up to 3 hours. (As squash cools, custard will set up further.) Cut squash halves in half; transfer to a platter. Drizzle brown butter over top, and sprinkle with toasted walnuts.