Creamy Vegan Butternut Squash Pudding | Recipe Cart | Recipe Cart

Ingredients

• 1 large butternut squash, 5 to 6 cups peeled, seeded, and cubed
• Extra-virgin olive oil, for drizzling
• ½ cup coconut cream* (see note)
• ¼ cup maple syrup
• 1 tablespoon coconut oil
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ⅛ teaspoon sea salt
• 2 to 6 tablespoons almond milk, if necessary, to blend
• Optional toppings: coconut cream, chocolate shavings, toasted pecans