Acorn Squash Halwa Trifle

1. The day before making this recipe, place the coconut milk in the fridge. This will allow the cream to solidify and separate from the water. 

2. Slice the acorn squash in half lengthwise and remove the seeds with a spoon. Then, slice into quarters and use a vegetable peeler to remove the skin.

3. Chop into 1 inch pieces and add to a food processor. Pulse until the acorn squash is very finely diced.

4. Heat a large skillet over medium heat and add the coconut oil. Once hot, add the cinnamon and cook for 30 seconds to 1 minute. 

5. Add the acorn squash to the skillet and stir well. Cook for 8-10 minutes, continuing to stir until cooked. 

6. Add the sugar, mix well and cook until caramelized. Almost all of the liquid should be absorbed. This takes another 8-10 minutes. 

7. When the mixture has thickened, add the yogurt and continue to cook until the mixture has dried again. It is done when a soft, sticky texture is achieved and no liquid is left in the pan. 

8. Remove from the stove and let cool at room temperature. 

 Coconut Whipped Cream 

1. Remove the coconut milk cans from the fridge and turn them upside down. Open the cans and pour away the coconut water. 

2. Scoop the coconut cream into a large bowl and add honey and vanilla. Using a whisk or hand mixer, beat until fluffy. 

3. You can let this mixture chill in the fridge for even longer after this step to achieve a thicker whipped cream.

Assemble The Trifle 

1. Choose your vessel. We like to use mason jars to make transporting these desserts simple!

2. Add a few scoops of the acorn squash halwa to the bottom of each jar. Press it down a bit and top with ground pistachios. Add the coconut cream next and repeat until the jars are full. 

3. Store these in the fridge. They keep for 3—4 days.