Seasonal Vegan Custard That's Actually Healthy!
Wondering what to do with all the beautiful, seasonal squashes you've been seeing around the markets this fall? Make dessert! Kombocha squash isn’t the most well-known gourd, but it’s one of my absolute favorites. It’s sweeter and denser than your average squash, making it ideal for a richly nourishing, dairy-free custard that can be enjoyed for breakfast or dessert.
Ingredients (serves 2):
🌿1/2 kombocha squash
🌿about 1/4 cup coconut milk
🌿2 tablespoons chia seeds
🌿2 tablespoons maple syrup
🌿1⁄4 teaspoon sea salt
🌿goji berries to garnish
1. Roast the squash for 50 minutes at 400 degrees. If it’s organic, I leave the skin on.
2. Blend all ingredients together until smooth and custardy.
3. Top with goji berries. In this picture, I layered the custard with overnight oats for a breakfast parfait.
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