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Butternut Squash Pudding Recipe
Posted by by Alexandra Izdebski on September 30, 2015 in Comfort Food, Healthy Recipes, Recipes

- 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
- 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.