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!
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2 10 ounce packages thawed frozen butternut squash puree
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1 14 ounce can coconut milk
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4 eggs
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1/2 cup pure maple syrup
- whipped cream
- 1/2 tsp cinnamon
Directions
- 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.
