Coconut Custard Cake

This was easily made dairy free for me by using almond milk. It can also be made gluten free if you follow the original recipe. Original recipe is by Marilyn Beard over at Just Making Noise. It is oh so yummy and I encourage you to try it!
Thank you to Leigh at Skylark for sharing this recipe with me!

8 eggs
4 cups milk
1 cup unbleached all purpose flour
1 cup sugar
1/2 cup canola oil
2 tsp baking powder
3 cups coconut flakes
1/2-1 cup chopped walnuts
Cinnamon and nutmeg

With a mixer, combine the eggs, milk, flour, sugar, oil, and baking powder until smooth. Stir in coconut flakes and walnuts. Pour into 9x13 pan. Sprinkle top with cinnamon and nutmeg. Bake at 350 for 1 hour. Top and bottom should be light golden brown.

Stuffed Butternut Squash

Recipe curtsey of my friend Leigh of Skylark.

Cut a butternut squash in half and remove seeds/strings. Brush lightly with oil and bake covered face up at 375 F for 45 minutes.

Meanwhile chop and sauté together:
two Yves veggie Italian brats (can use other veggie sausages, but these are a clear favorite).
half a container of slice white mushrooms
handful of scallions (the white part - about six of them)
few handfuls of fresh baby spinach (just wilt into the cooked mixture)
whole container of blue cheese crumbles (add last and just keep on warm)

When the squash is soft, remove it from the oven and let it cool enough to handle. Scoop out most of the flesh. Mix the flesh into the sautéed mixture. Stuff the squash shells with the mixture.
Bake covered for 15 minutes. Then uncover and bake for 10 more minutes.

Serves two. There is often leftover mixture.