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Butternut squash

Butternut Squash Pudding

We’re back with a healthy winter dessert recipe!

*makes 6 servings*


  • 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


  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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