Creamy Vegan Butternut Squash Pudding
Ingredients
The pudding
-
1
large
butternut squash, peeled, seeded, and cubed (5 to 6 cups)
-
½
cup
coconut cream
-
¼
cup
maple syrup
-
1
tablespoon
coconut oil
-
1
teaspoon
vanilla
-
1
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
¼
teaspoon
ginger
-
⅛
teaspoon
sea salt
-
2 to 6
tablespoons
almond milk (if necessary)
Optional toppings
-
to taste
coconut cream
-
to taste
chocolate shavings
-
to taste
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 drizzle with olive oil, then roast for 30 to 35 minutes until tender.
- Transfer the roasted squash to a blender and add coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth, adding almond milk as needed.
- Taste and adjust sweetness and spices as desired.
- Transfer to ramekins or bowls and chill for at least 4 hours or overnight before serving with toppings.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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