My Bag

Autumnal Vegan
Butternut Squash Puddding

Recipe via Love and Lemons

As the temperatures drop and we begin to layer up, it's easy to slack on a healthy diet, with thoughts of bare legs and arms long away until May. Stay on track while still indulging in a sweet and creamy treat with this recipe we love from Love and Lemons, a seasonally-charged, (mostly) vegetarian food blog. Read on to see how to make this sweet dessert.

/

Image via Love and Lemons

Ingredients (Serves 6)

1 large butternut squash, 5 to 6 cups peeled, seeded, and cubed
Extra-virgin olive oil, for drizzling
½ cup coconut cream
¼ cup maple syrup
1 tablespoon coconut oil
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
⅛ teaspoon sea salt
2 to 6 tablespoons almond milk, if necessary, to blend
Optional toppings: coconut cream, chocolate shavings, toasted pecans

Method

1. Preheat the oven to 425°F 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 minutes or until tender. (Note: the squash does not need to be golden brown, just very soft).

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. Serve with desired toppings.

Recipe from Love and Lemons.

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at hello@ernestleoty.com

 

close

Shape