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Vegan Butternut Squash Pudding

This is a delicious dessert I PROMISE you will love! Trust me. I'm a chocolate, cookies, and brownies lover. While I can easily pass up pie during the holidays, its still nice to have something sweet and savory after a delicious meal. This not only will meet that need but it also is yet another vegetable to add to your daily intake AND it meets all those dietary requirements many of my patients have.

Recipe serves 6


  1. 1 Butternut Squash, peeled, seeded, and cubed

  2. 1/4 cup of Grade B or Dark 100% Maple Syrup.

  3. Extra Virgin Olive Oil

  4. 1/2 cup Coconut Cream

  5. 1 tsp vanilla

  6. 1 tsp cinnamon

  7. 1 tsp nutmeg

  8. 1 tsp powdered ginger

  9. 1/8th tsp salt

  10. 2-6 tbsp almond milk

Optional Toppings: Coconut Cream, DF Cream, Walnuts, toasted almonds, chocolate chips

Step 1: Preheat oven to 425F

Step 2: Half the squash and remove the seeds. Drizzle olive oil and maple syrup on top of the squash. Brush it around evenly. Sprinkle some cinnamon, ginger, and salt on top.

Step 3: Bake the squash for 35 minutes or until you can pierce it with a fork.

Step 4: Remove squash from the oven and let it cool enough to transfer to a blender.

Step 5: Place the squash, 1/2 cup coconut cream, maple syrup, vanilla, cinnamon, nutmeg, ginger, and salt in the blender. Mix. TASTE! This is very important. If you want a little more spice the add ginger. If you want a little more sweetness then add maple syrup. Once you are happy with the balance of flavors, then add the almond milk.

Step 6: Transfer to serving dishes you love and refrigerate for at least 4 hours or overnight.

Serve for dessert! It's great for the holidays.

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