Organic Recipes > Dessert > Butternut Pudding
Butternut Pudding (Serves )
courtesy of The Spunky Coconut
My favorite way to cook butternut and acorn squash is to put them on a tray in the oven, at 400 degrees, for about one hour or until they are soft. You don't poke or slice them; just put them in whole. It's so easy. After they are cool the skin peels right off and you can scoop out the seeds.
Ingredients
2 cups of cooked butternut squash 2 tbs ghee 1/2 tsp sea salt 1/4 cup honey or agave 1/8 tsp nutmeg 1/8 tsp ginger 2 tsp cinnamon 1 tsp vanilla extract 3 eggs 1 cup coconut milk
Method
My favorite way to cook butternut and acorn squash is to put them on a tray in the oven, at 400 degrees, for about one hour or until they are soft. You don't poke or slice them; just put them in whole. It's so easy. After they are cool the skin peels right off and you can scoop out the seeds.
Ingredients
2 cups of cooked butternut squash 2 tbs ghee 1/2 tsp sea salt 1/4 cup honey or agave 1/8 tsp nutmeg 1/8 tsp ginger 2 tsp cinnamon 1 tsp vanilla extract 3 eggs 1 cup coconut milk
Method
- Set oven to 350 degrees. Add ingredients to blender Puree Pour into greased dish and bake for 50 minutes or until just set
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