Description
Roasted Butternut Squash Maple Pudding is a delightful dessert that combines the natural sweetness of butternut squash with the rich flavor of maple syrup, enhanced by warm spices.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds)
- 1/2 cup maple syrup
- 1 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Additional maple syrup for drizzling (optional)
Instructions
- Prepare the butternut squash by washing it and cutting it in half lengthwise, then scoop out the seeds.
- Preheat the oven to 400°F (200°C) and roast the squash cut-side down for 40-50 minutes until tender.
- Once cooled, scoop the flesh into a mixing bowl and add the remaining ingredients. Blend until smooth.
- Pour the mixture into a greased baking dish and bake for 30-35 minutes until set and golden brown on top.
- Allow to cool slightly, drizzle with maple syrup, and serve warm or at room temperature.
Notes
- Choose a heavy butternut squash with smooth skin for the best flavor.
- Adjust the sweetness by adding more or less maple syrup according to your preference.
- For a vegan version, substitute heavy cream with coconut cream and eggs with flaxseed meal or chia seeds.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: butternut squash, maple pudding, dessert, fall flavors