Kristen Kish’s Squash and Coconut Milk Custard

Preparation

1. Step 1

   Start the squash: Heat the oven to 400 degrees. Trim a small sliver of the skin side of each squash half to create a flat surface so the squash halves sit evenly, like bowls. Transfer to a parchment-lined sheet pan, cut side up. Next, drizzle ½ tablespoon olive oil over each squash half and season with salt. Tear the sage and sprinkle it over the squash. Roast the squash for about 25 minutes, or until just over halfway cooked.

2. Step 2

   Make the custard: While the squash roasts, in a large bowl, whisk together the coconut milk, cream, egg yolks, sugar, orange zest, pepper and fleur de sel to taste. Remove the squash from the oven and reduce the oven temperature to 350 degrees.

3. Step 3

   Wrap the outside base of each squash half tightly with foil, in anticipation of the impending water bath. Transfer the squash to a baking dish or roasting pan. Pour the coconut custard into the well of each squash, allowing it to seep in and fill up. Next, add hot water from the tap to the baking dish until it reaches halfway up the sides of the squash halves.

4. Step 4

   Bake until the custard begins to set, 1 to 1¼ hours. When you move the squash to test the custard, it should jiggle a bit like gelatin. As it cools slightly, it will set up further. This is delicious served at room temperature, but it’s also good piping hot. Arrange family-style on a small platter in halves, as roasted, or quartered. When ready to serve, melt butter in a small pan over medium heat, stirring and scraping constantly, until golden brown specks appear, 4 to 5 minutes. Drizzle brown butter over the top of each squash half and sprinkle with the toasted walnuts.