Acorn Squash with Roasted Garlic Custard Serves 6

Prep Time: 10 minutes
Cooking Time: About 2 hours

2 whole acorn squash (green or orange)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon brown sugar
1 head elephant garlic (or regular garlic for a stronger taste)
21/2 cups milk
3 whole eggs
1/4 teaspoon ground nutmeg

1. Preheat oven to 375š. Using a sharp knife, cut the squash in half lengthwise. Using a sturdy spoon, scoop out the seeds and fibrous membranes.

2. Rub squash halves lightly with half the oil and season with salt, pepper and a sprinkling of brown sugar. Place on a baking sheet. Use the remaining oil to coat the whole garlic bulb. Place it on the tray with the squash.

3. Bake the squash for 30 minutes. Remove and cool to room temperature.

4. Bake the garlic for an hour or until very soft. Remove and cool. Cut the garlic in half and squeeze out the soft, cooked garlic into a bowl. Set aside.

5. Meanwhile, in a sauce pan, bring the milk to a simmer. Whisk the eggs and garlic together. Gradually whisk the hot milk into the eggs. Season with the salt, pepper and nutmeg.

6. Prepare a baking dish that will hold all four halves of squash. Pour one cup of water into the bottom. Cut a small sliver off the bottom of each squash to stabilize it in the baking dish. Place the squash in the baking dish, in the water.

7. Pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top. Bake for 50­60 minutes or until custard is firm. Remove from oven. Serve warm.