Squash with Thai Lao Custard
Happy Thanksgiving Canada! Every year I would bake pumpkin pie from scratch. This year, because of my blog, I decided to bake squash with the coconut custard filling. This traditional Thai and Lao dessert is perfect to serve after a heavy turkey dinner and requires less time than pumkin pie.
Dessert Recipe: Squash with Thai Lao Custard
1 buttercup squash
1 pepper squash
1 coconut custard recipe
Cut the squash in half and remove seeds and soft pulp. Add coconut custard mixture inside squash. Fill custard to the top.
To bake: set oven to 375 degrees Fahrenheit. Place squash filled custard into baking dish. Bake for 1 hour.
To steam: place squash filled custard inside steaming bamboo basket. Cover squash with lid. Add 2 inches of water into steaming pot. Place pot over high heat and steaming basket inside pot. Steam for 45 minutes.
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