Acorn Squash Pineapple Pudding With Maple Chocolat

[Dee]

Acorn Squash Pineapple Pudding With Maple Chocolate Sauce

Pudding

 

3 medium acorn squash

 

1 8-ounce can crushed pineapple

 

1/2 teaspoon vanilla

 

Scant amount salt

 

Sauce

 

8 ounces maple syrup

 

2 tablespoons powdered, unsweetened chocolate

 

1 ancho chile, minced into very small pieces

 

Scant amount salt

 

1 cup pecan pieces

 

Cut acorn squash in half, seed, and bake in a 400-degree oven flesh-side down for 40-50 minutes, until soft. Skin, and put flesh in bowl. Add crushed pineapple and salt, and mix until very smooth. Let cool. For sauce, pour 8 ounces maple syrup in a sauce pan, add chocolate, minced ancho chile and salt. Stir constantly, until chocolate dissolves, and sauce is reduced almost by a third.

 

Spoon pudding into 8 to 12 8-ounce dessert cups, dividing evenly. Spread the cup of pecan pieces equally on pudding, then top each cup with same amount of chocolate sauce. Chill. Chocolate sauce and pecans will become a delicious crust over the pudding.

 

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