Butternut Squash Pudding – LOVESTITCH
It is comfort food season! Who doesn't love pudding? How about a healthier version of pudding compromising only calories and not taste? Try this recipe for Butternut Squash Pudding!
  • 2 10 ounce packages  thawed frozen butternut squash puree
  • 1 14 ounce can  coconut milk
  • 4 eggs
  • 1/2 cup pure maple syrup
  • whipped cream
  • 1/2 tsp cinnamon 
Directions
  1. Preheat oven to 325 degrees . Blend squash, coconut milk, eggs, cinnamon and syrup; pour into 8-inch baking dish. Put dish in roasting pan; pour boiling water halfway up dish to make water bath. Bake, 1 hour. Top with cream.
September 30, 2015 by Alexandra Izdebski

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