Acorn Squash with Coconut Custard
Ingredients
- 2 acorn squash, halved lengthwise, seeds removed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 6 fresh sage leaves, torn into small pieces
- 1 cup well-shaken and stirred canned coconut milk
- 1/2 cup heavy cream
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon black pepper
- 1/2 teaspoon orange zest
- 1/4 teaspoon fleur de sel
- 3 tablespoons brown butter
- 1/4 cup coarsely chopped walnuts, toasted
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