Gluten Free Acorn Squash Custard with Cream Cheese Frosting

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I baked some acorn squash a couple of days ago, and had some leftover in the fridge. For some reason, no one in this house eats leftover squash the next day unless it looks like something else.

4 large eggs
4 T maple syrup
1 acorn squash, baked
1 t vanilla
2 t ground cinnamon
2 T ground ginger root or 1 t powdered ginger
1/4 t salt
1/2 tsp nutmeg
1/4 nutmeg
1/2 cup coconut milk or yogurt
2 T butter (or vegan substitute for dairy free)

Put everything into a food processor or blender, and blend until smooth.

Put into a a medium sized pot, and bring to a boil. Turn down heat, and cook on low uncovered for 1/2 an hour.

Remove from heat, and spoon into greased small muffin pan. Cook for 25-30 minutes at 350 degrees. Allow to cool and serve with cream cheese frosting (or a vegan substitute. I am working on one!)

Cream Cheese Frosting

1 stick of butter
1 package of cream cheese
1 tspn vanilla
powdered sugar to taste.

Soften butter w/a mixer. Add cream cheese, vanilla and powdered sugar until it looks awesome. You’ll have to taste it about 20 times to make sure you have enough sugar in there. Poor you.

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