butternut pudding

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NuStart · Recipes · Snacks & Desserts

Butternut Pudding

Oven · ~1 hr · Serves 6 · about ½ cup each

Protein 2 g · Fiber 3 g · Calories 90 · Sodium about 90 mg

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Ingredients

  • 1 butternut squash
  • 3 Tbsp honey
  • ½ Tbsp cinnamon
  • ½–1 Tbsp pumpkin pie spice
  • 2 tsp vanilla
  • 3 cups vanilla almond milk

Directions

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  1. Preheat the oven to 350°F. Roast the squash on a baking sheet about 45 minutes, until tender; cool, seed, and remove the peel.
  2. Blend the squash with about 1½ cups of the almond milk, adding more to reach a pudding consistency.
  3. Blend in the honey, cinnamon, pumpkin pie spice, and vanilla; adjust spices to taste.
  4. Serve warm or chilled.
Note. For variety, top with Greek yogurt or raw apple slices.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Produce

Check your pantry

Spice blend: Fresco Spice Blends Pumpkin Spice (cinnamon, ginger, nutmeg, allspice, cloves). To mix a similar blend, about 1 Tbsp: 1½ tsp ground cinnamon, ¾ tsp ground ginger, ½ tsp ground nutmeg, ¼ tsp ground allspice, and ⅛ tsp ground cloves.

Per-serving values are approximate and vary with brand, variety, and preparation.