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.
Ingredients (Serves 6)
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.