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Creamy Vegan Butternut Squash Pudding

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Source: loveandlemons.com


Creamy Vegan Butternut Squash Pudding

A delicious treat packed with nutrients and flavour.

Original recipe here.


Ingredients


- 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


Directions


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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