Creamy Vegan Butternut Squash Pudding

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Creamy Vegan Butternut Squash Pudding

A delicious treat packed with nutrients and flavour.

Original recipe here.


- 1 Large butternut squash, 5 to 6 cups, seeded and cubed.

- Extra-virgin olive oil, for drizzling

- 1/2 Cup coconut cream

- 1/4 Cup maple syrup

- 1 Tbsp coconut oil

- 1 Tsp vanilla

- 1 Tsp cinnamon

- 1/4 Tsp nutmeg

- 1/4 Tsp ginger

- 1/8 Tsp sea salt

- 2 to 6 Tbsps almond milk, if necessary, to blend

- Optional toppings: coconut cream, chocolate shavings, toasted pecans


1. Preheat the oven to 220 degrees and line a large baking sheet with parchment paper.

2. Arrange the squash cubes on the baking sheet and toss with just a little bit of olive oil.  Roast for 30 to 35 min or until tender.

3. Transfer the squash to a blender and add the coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger and salt.  Blend until smooth, adding almond milk, if necessary, to reach a blendable consistency. Taste and adjust the sweetness and spices to your liking.

4. Transfer to ramekins or bowls and chill 4 hours or overnight. Server with desired toppings.


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