Creamy Butternut Squash Pudding | The Fancy Pants Kitchen

Ingredients

• 1 large butternut squash, 5 to 6 cups peeled, seeded, and cubed
• Extra-virgin olive oil, for drizzling
• 1/2 cup coconut cream (see Chef's Note)
• 1/4 cup maple syrup
• 1 tbsp coconut oil
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp sea salt
• 2 to 6 tbsp almond milk, if necessary, to blend
• Optional toppings: coconut cream, chocolate shavings, toasted pecans