Print

Irresistible Butternut Squash Pudding Recipe

Butternut Squash Pudding
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Irresistible butternut squash pudding recipe Creamy spiced dessert perfect for fall This simple butternut squash pudding is easily made from scratch

Ingredients

Scale
  • 1 (2-3 pound) butternut squash
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/4 cup maple syrup (or to taste)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: Pinch of ground ginger or cardamom
  • Optional: Lemon zest

    • Instructions

  • Preheat your oven to 400°F (200°C). Cut off the top and bottom of the squash, peel it, cut it in half lengthwise, and scoop out the seeds.
  • Place the squash halves cut-side up on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
  • Roast for 45-60 minutes, or until fork-tender and slightly caramelized. Let cool slightly and scoop out the flesh.
  • Combine the roasted butternut squash, coconut milk, maple syrup, cinnamon, and nutmeg in a blender or food processor.
  • Blend until completely smooth and creamy. Taste and adjust the sweetness as needed. Add more coconut milk if too thick, or chia seeds if too thin.
  • Chill for at least 2 hours before serving.
  • Garnish with chopped pecans, coconut whipped cream, maple syrup, cinnamon, or fresh berries, if desired.

    • Find it online: https://thecozycuppa.com/butternut-squash-pudding-irresistible-ingredients-baked/