Description
A silky, spiced, and naturally sweetened autumn dessert made with caramelized roasted butternut squash and pure maple syrup.
Ingredients
1 medium butternut squash (about 2 lbs)
1/2 cup pure maple syrup (Grade A Dark preferred)
1 cup full-fat coconut milk or heavy cream
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp sea salt
1 tsp vanilla extract
Instructions
Step 1: Preheat your oven to 400°F (200°C). Halve the butternut squash lengthwise and scoop out the seeds.
Step 2: Place squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 45-50 minutes until the skin is blistered and the flesh is very soft.
Step 3: Remove from oven and let cool for 10 minutes. Scoop the warm flesh into a high-speed blender, discarding the skin.
Step 4: Add the maple syrup, coconut milk, cinnamon, ginger, nutmeg, salt, and vanilla to the blender.
Step 5: Blend on high speed for 2 minutes until completely smooth and aerated.
Step 6: Pour the mixture into a large bowl or individual ramekins. For an extra smooth finish, pass it through a fine-mesh sieve first.
Step 7: Refrigerate for at least 4 hours, or overnight, to allow the pudding to set and the flavors to deepen.
Step 8: Serve chilled with a dollop of whipped cream and a sprinkle of cinnamon.
Notes
For a vegan version, ensure you use coconut milk and check that your maple syrup is vegan-friendly. Roasting the squash is essential for the deep caramel flavor.
- Prep Time: PT15M
- Cook Time: PT50M
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 22g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
