Gluten-Free Baked Butternut Squash Pudding

Published: July 27, 2015 | By: Kristina Stosek

Prep Time 15 Minutes

Difficulty Easy

Cook Time 40 Minutes

Serves 6

Gluten-Free Baked Butternut Squash Pudding

Average Rating: 4 | Rated By: 1 users

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.

Printer Friendly

Ingredients

½ small butternut squash seeds removed

2 cups (500 mL) full-fat organic milk

1/3 cup (80 mL) gluten-free cornmeal

1 ½ tsp (7.5 mL) gluten-free organic ground cinnamon

¼ tsp (1.25 mL) sea salt

½ cup (125 mL) raisins (preferably sulfite free)

¼ cup (60 mL) pure maple syrup

1 Tbsp (15 mL) butter

2 tsp (10 mL) pure vanilla

Instructions

Preheat oven to 350 F (180 C)

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)

Reduce heat to 275 F (140 C)

Whisk together milk, cornmeal, cinnamon and salt in a saucepan, then add raisins and cook over medium heat for 10 minutes or until thickened

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

Serve chilled

NOTE: For dairy free options substitute milk with rice, almond or coconut milk and for the butter use coconut oil or coconut cream

No comments yet.

Add a Rating

Cancel reply

You must be logged in to post a comment.

Subscribe to our Email List