This butternut squash pudding is so delicious and satisfying, without the guilt. This makes a great dessert for the fall and winter months, especially for Thanksgiving and Christmas. It’s a great alternative to serving pumpkin pie!
Ingredients
- 6 to 7 cups cubed butternut squash
- Avocado oil for roasting the squash
- ¾ cup coconut milk
- ¼ cup almond milk
- ½ cup maple syrup
- 1 Tablespoon coconut oil, melted
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon salt
- Toppings
- Whipped Coconut cream
- Mini vegan chocolate chips
- Shredded coconut
Instructions
- Preheat oven to 400 degrees
- Toss the cubed butternut squash in avocado oil and spread the squash evenly onto a baking pan
- Roast the squash until it is tender and well cooked, but not too browned.
- Add the cooked squash to a blender and add all other ingredients. Blend unless smooth and creamy.
- Add more almond milk to thin it out if it is too thick
- Refrigerate overnight (or at least 6 hours)
- Serve with whipped cream or any of the optional toppings.
