- Food: Butternut Squash Pudding
- Writer: Lizzie Green
- Content-Type: Food Blog
Butternut squash pudding made from vegan cream is 10 times easier and 10 times better than pumpkin pie. To create this delicious pudding, just roast, mix, and chill.
Make butternut squash pudding this Thanksgiving instead of pumpkin pie! This delicious pudding is prepared from freshly roasted squash but tastes just like a pumpkin and is creamy. Simply roast butternut squash, mix, and chill to make it.
This one’s history is as follows. I prepared these butternut sandwiches and numerous trials of this butternut curry a few weeks ago.
By the end of that week, I had a ton of leftover squash portions (particularly because those sandwiches required just the long plank pieces).
Of course, making soup was my first thought. My next idea was to consult Jack and see if he had any suggestions.
He frequently avoids these kinds of (forced) brainstorming sessions, so when he answered “Butternut Squash Pudding,” I was shocked! And I believe my surprise “YES! I adore that concept!” caught him off guard.
Because butternut squash is already naturally creamy and sweet, this recipe just calls for a few ingredients but it is incredibly tasty.
What a glut of squash! Even though this is dessert, it’s nearly as healthful as having soup!
These can be topped as you desire because they are something of a blank canvas.
We eat it simply at home. I topped them with coconut cream and chocolate shavings for you, my guest. Granola or toasted pecans, in my opinion, would be a fantastic addition.
Butternut Squash Pudding
Fall is the best time of year for this decadent 10-ingredient dessert: creamy vegan butternut squash pudding! It comes together in 3 simple steps and is great for Thanksgiving or the winter holidays.
- 1 large butternut squash, 5 to 6 cups peeled, seeded and cubed
- Extra-virgin olive oil, for drizzling
- ½ cup coconut cream
- ¼ cup maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon sea salt
- 2 to 6 tablespoons almond milk, if necessary, to blend
- Optional Garnishes: Coconut cream, chocolate shavings, and toasted pecans.
- Put a sizable baking sheet in the oven and preheat it to 425°F.
- Put the squash cubes in a single layer on the baking sheet and mix with a tiny touch of olive oil. Roast until soft, about 30 to 35 minutes. (Note: The squash only needs to be extremely soft; it does not need to be golden brown.)
Add the coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt to the squash in
- the blender. If additional almond milk is required to get a consistency that can be blended, blend until smooth. To your pleasure, taste and adjust the sweetness and spices.
- Place in bowls or ramekins and chill for four hours or overnight. Add chosen toppings and serve.