Gluten-Free Sweet Yellow Squash Custard

This summer after having an abundance of zucchini and

yellow squash; and using them in every conceivable way. I looked in my moms recipe box and found my aunt's zucchini pie recipe and adapted it to make Gluten-Free Sweet Yellow Squash Custard.

Eating gluten-free can be a tad challenging but not impossible. I hadn't found a gluten-free pie crust and I really did not need any extra calories, therefore, I decided baking it in glass baking dish was a much better idea.

Using Blue Diamond vanilla almond cashew milk instead of vanilla extract and Mil-not was another change. If I were making it for my niece I would have used coconut oil instead of butter too. Do not be afraid to play with recipes.

Ingredients for Gluten-Free Sweet Yellow Squash Custard

• 2 Cups yellow squash; cooked peeling seeds and all
• 1 1/2-2 Cups Sugar
• 2 Eggs
• 2 Cups vanilla almond cashew milk
• 4 tbsp Tapioca flour
• 3 tbsp butter or coconut oil  

Instructions on making Gluten-Free Sweet Yellow Squash Custard

1. After cooking the squash, drain the excess water, and pour it in a blender. Mix it until a nice smooth consistency. 
2. Add the rest of the ingredients and continue to blend it all together.
3. Pour into a 9-in X 13-in baking dish and sprinkle with cinnamon.
4. Bake at 450 degrees for 10 minutes, reduce the temperature to 350 degrees and bake for an additional 20 minutes or until the center is done and does not jiggle.