Recipe: Creamy Butternut Squash Pudding

Yield: 6 servings

Prep time: 15 minutes + refrigeration time

Cook time: 15 minutes

This dreamy pudding is an unexpected ending to an impromptu dinner. With flavour notes of caramel, cinnamon and ginger, this pudding is reminiscent of pumpkin pie, but comes together in a fraction of the time. If you have a moment to guild the lily, a dollop of freshly whipped cream would not be amiss here. You could also enjoy this pudding using a graham cracker or ginger snap as an edible utensil.

Ingredients

• 1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 6 cups total)
• 2 tbsp unsalted butter, divided
• ½ cup water
• Pinch fine sea salt
• ¼ cup lightly packed light brown sugar
• ½ cup coconut cream, thickened part only, at room temperature
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground ginger

Method

In a large sauté pan or skillet, bring butternut squash pieces, 1 tbsp butter, water and salt to a boil over medium-high heat, stirring occasionally. Reduce heat to a simmer, cover and let cook, stirring occasionally, until butternut squash is fork tender (about 8 to 10 minutes). Remove lid, stir in brown sugar, increase heat to medium high and continue to cook, stirring often, until there is almost no more liquid in the pan (about another 5 minutes).

Transfer butternut squash to a food processor and blend until smooth. Add remaining 1 tbsp butter, plus the coconut cream, vanilla extract, ground cinnamon and ground ginger. Blend until smooth.

Transfer pudding to ramekins or small serving bowls. Pudding may be served right away while warm or refrigerated at least 2 hours and up to overnight, allowing pudding to firm up. Garnish as desired and serve.