I got a beautiful butternut squash the other day in our CSA box + decided to roast it.
I love squash and I adore butternut squash, in particular, because it is packed with nutrients. Butternut squash is one of the most perfect foods for fall because, unlike its fresh and light summer cousin, the zucchini, butternuts are quite hearty and have much higher nutrient concentrations. The bright orange color of butternut squash flesh indicates high levels of carotenoids, a group of phytonutrients that are known to promote healthy skin and eyes. Butternuts are also packed with disease-fighting antioxidants, digestion-friendly fiber, and three electrolytes that are absolutely vital to proper nerve and muscle function: potassium, magnesium, and calcium.
Beyond being highly nutritious, butternut squash is also an incredibly versatile ingredient because it takes on flavors so well. It is delicious as a savory dish with a little olive oil, sea salt and fresh cracked pepper or sage, but it is also perfect for sweet applications, like my sweet and spicy pumpkin pie mousse.
You can think of this recipe as a pumpkin pie without the crust, and it is SO good. I love that it’s a cinch to whip up, lasts a good few days in the fridge + is, in my opinion, even more delicious cold.
2 C butternut squash or other winter pumpkin puree
1/4 C coconut sugar
1/4 C maple syrup or yacon
1 C plain goat kefir or canned coconut milk
2 large eggs, beaten
1/3 C melted butter or coconut oil
1 t real vanilla extract
1/2 t ground cinnamon
1/2 t ground ginger
1/4 t nutmeg
nice pinch of sea salt
Preheat oven to 350.
In a large bowl, whisk all the ingredients together until smooth. Butter or oil a 9 inch baking dish of your choice. Pour the pumpkin heaven into the dish.
Bake on the middle rack of the oven for about an hour or until the pudding is almost set in the middle + doesn’t wiggle around a bunch when you move it.
Cool for a good 30 minutes. Serve with a creamy whipped cream of your choice + roasted pecans if you so desire. The pudding is also delicious served cold as well with a scoop of vanilla ice cream!
Image courtesy of Snixy Kitchen.