Vegan Creamy Butternut Squash Pudding Recipe
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A Dish for Autumn
As the first chilly breeze of autumn rolled in, I found myself craving something warm and comforting. My go-to during this season is always butternut squash; its sweet, nutty flavor is a perfect match for the colder months. I remember the first time I made this Vegan Creamy Butternut Squash Pudding. It was during a cozy fall evening when I invited a few friends over for a small dinner party. We had a delightful meal, but I wanted to end it with something special, something that encapsulated the essence of fall.
While browsing through my pantry, I noticed a plump butternut squash sitting in the corner. An idea sparked – why not turn it into a creamy, luscious pudding?
Creating Vegan Creamy Butternut Squash Pudding At Home
With a bit of experimenting, I managed to create a recipe that was not only delicious but also vegan and gluten-free. The process of roasting the squash filled my kitchen with an inviting aroma, and as I blended the ingredients together, I could hardly wait to taste the final product.
When I finally served the Vegan Creamy Butternut Squash Pudding, garnished with a dollop of coconut cream, chocolate shavings, and toasted pecans, my friends were intrigued. The vibrant orange color and the smooth, creamy texture were a feast for the eyes. The first bite was met with a chorus of delighted hums. The pudding was a perfect balance of sweetness and spice, with a rich, velvety texture that melted in our mouths.
That evening, the Vegan Creamy Butternut Squash Pudding became an instant hit. It was a comforting end to a wonderful evening, and since then, it has been a staple in my fall and winter dessert repertoire. Every time I make it, I am reminded of that cozy dinner party and the joy of sharing good food with good friends. This pudding is more than just a dessert; it’s a celebration of the season and the warmth of togetherness.
Chef’s Notes – Creamy Vegan Butternut Squash Pudding Recipe
- Roasting Squash: For an extra layer of flavor, sprinkle a bit of cinnamon on the squash before roasting. This enhances the warm, spicy notes of the pudding.
- Consistency: If the pudding is too thick, gradually add almond milk to reach the desired consistency. It should be smooth and creamy but not runny.
- Spice Adjustment: Feel free to adjust the spices according to your taste. Adding a pinch of cardamom can give the pudding a unique, aromatic twist.
- Serving Ideas: Serve the pudding chilled with a side of fresh berries or a scoop of dairy-free vanilla ice cream for a delightful contrast. Try this out with our Vegan Berry Delight.
- Garnish: Top with a sprinkle of toasted coconut flakes or a drizzle of maple syrup for added texture and sweetness.
Vegan Creamy Butternut Squash Pudding
Dive into the creamy goodness of this Vegan Creamy Butternut Squash Pudding! Perfect for fall and winter holidays, this gluten-free dessert is a breeze to make with just 10 ingredients. It's a delightful treat that will impress your guests and leave them craving more. Get ready to wow everyone with this simple yet decadent pudding!
4
servings15
minutes35
minutes180
kcal4
hours4
hours50
minutesKeep the screen of your device on
Ingredients
1 large Butternut Squash about 5 to 6 cups when peeled and cubed
Drizzle Extra-Virgin Olive Oil
1/2 cup Coconut Cream rich
1/4 cup Maple Syrup pure
1 tablespoon Coconut Oil melted
1 teaspoon Vanilla Extract pure
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Ginger
Pinch Sea Salt
2 to 6 tablespoons Almond Milk as needed for blending
Optional Toppings extra coconut cream, chocolate shavings, toasted pecans
Directions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange the cubed butternut squash on the sheet and lightly drizzle with olive oil.
- Roast the squash for about 30 to 35 minutes until it’s tender but not necessarily golden brown.
- Transfer the roasted squash to a blender. Add coconut cream, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, ginger, and sea salt. Blend until smooth.
- If the mixture is too thick to blend smoothly, add almond milk a tablespoon at a time until you reach the desired consistency.
- Taste the mixture and adjust sweetness or spices as needed.
- Pour the blended mixture into ramekins or bowls and refrigerate for at least 4 hours or overnight.
- Serve chilled with optional toppings like extra coconut cream, chocolate shavings, or toasted pecans.
Equipment
- chef’s knife
- cutting board
- baking sheet
- blender
- measuring cups and spoons
Nutrition Facts
- Calories: 180kcal
- Fat: 8g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 60mg
- Potassium: 450mg
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 12g
- Protein: 2g
- Vitamin A: 200IU
- Vitamin C: 35mg
- Calcium: 6mg
- Iron: 8mg
Vegan Berry Delight
Cooks in 140 minutesDifficulty: EasyDive into summer with this delightful Vegan Berry Delight! This recipe swaps traditional egg whites for aquafaba to create a light, fluffy meringue, paired with mixed berries and creamy coconut yogurt. Perfect for a refreshing, dairy-free dessert that’s sure to impress. Get ready to wow your taste buds with this easy-to-make, berry-filled treat!
FAQs – Creamy Vegan Butternut Squash Pudding Recipe
Can I use canned butternut squash puree instead of fresh?
Yes, you can use canned butternut squash puree for convenience. Ensure it’s pure squash without any added sugars or spices.
What if I don’t have coconut cream?
You can substitute coconut cream with cashew cream or soy cream. Both will provide a creamy texture.
Is there a way to make this Vegan Creamy Butternut Squash Pudding without a blender?
While a blender provides the smoothest texture, you can also use a food processor or an immersion blender.
How long can I store the pudding in the fridge?
The pudding can be stored in the fridge for up to 4 days. Ensure it’s covered to maintain freshness.
Can I freeze the pudding?
Freezing is not recommended for this Vegan Creamy Butternut Squash Pudding as it can alter the texture of the pudding.
