Sweet Delicata Squash Pudding

There is something about pudding in the winter that is food for my soul. This vegan pudding recipe isn’t your ordinary comfort food dessert — it features delicata squash as the base, making it a high-antioxidant, fiber-rich, naturally sweet treat.
There is something about pudding in the winter that is food for my soul. This vegan pudding recipe isn’t your ordinary comfort food dessert — it features delicata squash as the base, making it a high-antioxidant, fiber-rich, naturally sweet treat.

Sweet Delicata Squash Pudding

Serves 6

Ingredients:

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• 1 cup Almond Breeze Vanilla Almond Milk

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• 1 cup coconut milk (shake can before opening)

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• 1 tablespoon finely grated fresh ginger

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• 1 teaspoon ground cinnamon

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• 1/4 teaspoon ground nutmeg

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• 2 tablespoons agar agar flakes

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• Pinch of sea salt

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• 3 tablespoons maple syrup

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• 2 teaspoons pure vanilla extract

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• 1-3/4 cups delicata squash puree*

Directions:

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1. In a medium saucepan over medium-high heat, combine milks, ginger, spices, agar agar, and salt.

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2. Bring to a boil, reduce heat to medium-low and simmer for 10 minutes, stirring often, until mixture starts to thicken.

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3. Strain mixture into a large bowl and, using a large whisk, mix in maple syrup, vanilla, and squash puree. Whisk until very smooth.

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4. Pour pudding into dessert bowls and refrigerate for 1 to 2 hours or overnight until pudding sets up.

*For squash puree: Preheat oven to 400 degrees F. Place 2 delicata squash on a baking sheet and prick all over with a fork. Cook for 30 minutes or until squash is very soft when squeezed. Let cool until cool enough to handle. Use a sharp knife to cut squash in half lengthwise and scoop out (and discard) the seeds and stringy membranes. Use a large spoon to scoop squash flesh into a food processor and puree.

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