Creamy Vegan Butternut Squash Pudding | Recipe Cart
Export 11 ingredients for grocery delivery Preheat the oven to 425°F and line a large baking sheet with parchment paper.Arrange the squash cubes on the baking
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Blender
- Ramekin
- Serving bowl
- Refrigerator
- Chef's knife
- Cutting board
- Spoon
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
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