Creamy Butternut Squash Pudding
Creamy Butternut Squash Pudding is a wonderful way to end a meal. Or to snack on in the middle of the afternoon. Or to enjoy for breakfast. Or… You get the idea!
It’s creamy and full of wintery flavors. It’s also vegan which is great for those folks that don’t want dairy in their desserts. In under an hour (not including refrigerator time), it’s a quick dessert. It’s also very very easy to make!
Begin this recipe by roasting the butternut squash cubes in a bit of olive oil. Once soft, transfer the cubes to a blender, add some coconut cream, maple syrup, coconut oil and spices and blend. If you need to add some almond milk to smooth out the consistency, go ahead!
Transfer to small ramekins and chill for a minimum of 4 hours (overnight is good too and then you don’t have to think about it again until serving).
Top with whipped coconut cream, chocolate shavings and/or chopped pecans.
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Creamy Butternut Squash Pudding
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes plus chill time 4 hours
Ingredients
- 1 large butternut squash, 5 to 6 cups peeled, seeded, and cubed
- Extra-virgin olive oil, for drizzling
- 1/2 cup coconut cream (see Chef’s Note)
- 1/4 cup maple syrup
- 1 tbsp coconut oil
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp sea salt
- 2 to 6 tbsp almond milk, if necessary, to blend
- Optional toppings: coconut cream, chocolate shavings, toasted pecans
Instructions
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Arrange the squash cubes on the baking sheet and toss with just a little bit of olive oil. Roast for 30 to 35 minutes or until tender. (Note: the squash does not need to be golden brown, just very soft).
Transfer the squash to a blender and add the coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth, adding almond milk, if necessary, to reach a blendable consistency. Taste and adjust the sweetness and spices to your liking.
Transfer to ramekins or bowls and chill 4 hours or overnight. Serve with desired toppings.
Chef’s Notes:
I’ve had best results with Thai Kitchen Coconut Cream, which is soft and thick, not watery, but not too hard. I’ve also made this with Trader Joe’s coconut cream (which is thicker) and had to add additional almond milk to reach a blendable consistency.
Recipe from Love & Lemons
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