loveandlemons5.0
Creamy Vegan Butternut Squash Pudding
This creamy vegan butternut squash pudding is a delicious, 10-ingredient dessert that's perfect for fall! Great for Thanksgiving or winter holidays, it's gluten-free and comes together in 3 easy steps.
👥 6 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●blender
- ●bowl
📝 Preparation Steps
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.
coconut oil1 tablespoonvanilla1 teaspooncinnamon1 teaspoon
4
Transfer to ramekins or bowls and chill ⏱️ 4 hours or overnight. Serve with desired toppings.
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