Ice Cream Squash

When I was little, my mom and granny would make an acorn squash dish that I loved.  I guess in my elementary school (or maybe younger) mind, since it was slightly sweet and vanilla-y, it reminded me of ice cream.  I started calling it "Ice Cream Squash" and the name stuck.  Now my kids love having ice cream squash for dinner as well.  You can see on their faces that they feel like they are getting away with something by being able to eat a dish called "ice cream", even if it is still a vegetable.

Ice Cream Squash

2 medium sized acorn squash

4 eggs

1/2 cup milk (can easily sub rice or almond milk)

1 tsp vanilla

1/3 cup turbinado sugar

Halve the squash and scoop out the seeds.  Place in a pot and cover with water.  Boil for 20 minutes or until easily pierced with fork.

Pour off water and let squash cool for 15-20 min.

Scoop flesh into blender and blend with remaining ingredients.  Pour into oven-safe dish.

Bake at 350 for 30 minutes or until center is set.

Clearly, I need to be quicker with the photos on such popular dishes!