Local and Seasonal Recipes, Menus and More
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INGREDIENTS 4 cups baked winter squash and/or sweet potato 1/2 - 3/4 cup honey 6 eggs 1/2 teaspoon vanilla 2 teaspoons cinnamon 1 teaspoon each cardamom and nutmeg Pinch of salt 2 cups almond milk DIRECTIONS Preheat oven to 350 degrees. Lightly oil a large flat oven-proof casserole. Prepare a water bath for the casserole. Whisk together squash and honey. Add eggs one at a time, whisking well after each addition. Stir in vanilla, spices, salt and almond milk, combining completely. Pour into casserole and smooth the top. Place in water bath and bake 45-60 minutes, until set. Serve warm or cold. Cover and refrigerate leftovers. Copyright © 2018 Stefanie Samara Hamblen |
