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Gluten-Free Baked Butternut Squash Pudding

A healthy twist on traditional pudding. The butternut squash adds a little sweetness and creamy texture to this scrumptious pudding. The squash is rich in vitamin A and C, both of which promote good health. When serving, just add some berries or coconut cream. Dairy free option included.

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  • 1. Preheat oven to 350 F (180 C)
  • 2. Place squash cut side down on baking sheet and bake for 1 hour. Cool and then scoop out flesh and puree in food processor, it should make 1 cup (250 mL)
  • 3. Reduce heat to 275 F (140 C)
  • 4. Whisk together milk, cornmeal, cinnamon and salt in a saucepan, then add raisins and cook over medium heat for 10 minutes or until thickened
  • 5. Stir in squash, maple syrup, butter and vanilla and pour into small ramekins (I used 3-inch = 7 cm size ramekin). Place ramekins on a baking sheet and bake for 30 minutes
  • 6. Serve chilled
  • 7. NOTE: For dairy free options substitute milk with rice, almond or coconut milk and for the butter use coconut oil or coconut cream