This Easy Squash Custard is the perfect cross between a healthy snack and a treat, and it’s perfect for the GAPS intro diet!
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Snack time – GAPS Intro style.
When on the GAPS intro diet, it’s easy to feel like you’re missing out on snack time. Gone are the days of crackers, smoothies, or a piece of fruit or carrot stick. In are the endless soups and mugs of broth. It doesn’t take long to crave something a little different!
The one thing that provides a little diversity on the intro diet is the number of vegetables you can have. Mind you, they must always be boiled, but at least you aren’t limited to only eating carrots.
All the squash.
Ever since my first stint with the GAPS intro diet a few years ago, squash has become a favorite veggie (or is it technically a fruit?) of mine. I’d never really enjoyed it before, since the only squash I’d ever really had was zucchini and pumpkin (but only in pumpkin pie – which was fine with me). But GAPS opened my eyes to the wide variety of squash there is to be had.
It didn’t take long for butternut to become a fast favorite. I started adding it to soups, making grain-free pizza crusts out of it, sticking it chili, making ice cream out of it (recipe coming soon!), and more. It’s a very versatile gourd!
Easy Squash Custard
Though I frequently use acorn squash or pumpkin for this easy GAPS intro snack/treat, butternut is my favorite. The flavor makes the dish sweeter, so that it almost seems like I’m eating a dessert! Which just happens to be one of the main things I miss…
Someday I’ll be able to have chocolate again! But until then, I’m feasting on this Easy Squash Custard.
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Easy Squash Custard
Free of pretty much everything but squash.
2 c. squash of choice, peeled, cooked until soft, and pureed
1 T. grass fed gelatin (I like to use Perfect Supplements gelatin)
Gently warm the squash until it’s just hot to the touch. You can do this in hot water, or make the custard as soon as the squash is boiled.
Place squash in blender and turn the blender on to puree (I use a Blendtec).
While the squash is pureeing, carefully remove the lid of the blender and slowly pour in the gelatin.
Turn of the blender and pour the pureed squash into a pint-sized casserole dish, or a few mugs or ramekins.
Refrigerate until set (a few hours).
Notes: If you use pumpkin, I would suggest adding a teaspoon or two of honey to the recipe, as pumpkin is kinda sour by itself.
If you’re able to handle fermented dairy, this squash is delicious with the addition of sour cream or creme fraiche!
Pin this Easy Squash Custard for later!
Want more delicious GAPS intro stage 1 foods? Check these out…