There are few things in this world that make me happier than roasted butternut squash. I eat it right off the pan put it in soup, use it as a side dish, make fries out of it, put it on salads or use it in pasta sauce (inspired by Angela’s Mac & Cheese). But here is one of my more bizarre creative ways to use up that last little bit of sweet roasty deliciousness.

Chocolate Butternut Pudding (1 serving)

• 1/4 small roasted butternut squash, flesh only (approx 1/3-1/2 cup)**
• 1/2 cup soymilk (may need a little more/less depending on how starchy your squash is)
• 1-2 tsp honey/agave OR a pinch of stevia (omit if using sweetened soymilk or if your squash is very sweet)
• a few drops vanilla extract
• 1 heaping tablespoon good quality cocoa powder
• sprinkle of cinnamon

Directions:

Whip up all ingredients in a blender until smooth and creamy. Adjust sweetness to taste.

Chocolate Almond Snack-Pack Pudding

In a small dessert glass begin by layering about half a serving of chocolate butternut pudding followed by a few scoops of almond butter whipped cream, the rest of the pudding & a final dollop of cream. Then pretend your mom packed your lunch and devoooouuurrrr!

save it for a rainy day

**How to Roast a Butternut Squash after the jump

Roasting a Squash

Place your squash cut side down on a baking sheet lined with tin foil,

add a little water to the pan and roast at 450 for 30-50 min depending on the size of the squash. Make sure you let it cool at room temperature for at least 5-10 minutes before making this recipe though, as I find it helps release some of the natural sugars.