Butternut Squash Pudding

We’re back with a healthy winter dessert recipe!

*makes 6 servings*

Ingredients

• 1 large butternut squash (should yield 5-6 cups peeled, seeded, and cubed)
• Olive oil for drizzling
• ½ cup coconut cream
• 1 Tbsp. coconut oil
• 2 Tbsp. maple syrup
• 1 tsp. vanilla
• 1 tsp. cinnamon
• ¼ tsp. nutmeg
• ¼ tsp. ginger
• 1/8 tsp. salt
• 2 to 6 tablespoons almond milk, if necessary, to blend

Directions

1. Preheat the oven to 425 F and line a large baking sheet with parchment paper
2. Set the squash cubes on the baking sheet and toss with a little bit of olive oil. Roast for 30 to 35 minutes or until tender.
3. Transfer the squash to a blender or food processor and add coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger and salt, adding almond milk (if necessary) to reach a blendable consistency.
4. Divide into 6 equal servings
5. Chill at least four hours
6. Enjoy!

Resources- https://www.loveandlemons.com/creamy-vegan-butternut-squash-pudding/

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