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
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!
**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.