Butternut Squash Pudding Recipe

Fall gourd season is one of my favorite times of year. It conjures belly-warming thoughts of comfort and home. This versatile butternut squash recipe works as a main meal side dish, accompanying a salad, dessert, and at my home, it has even filled in as a weekend breakfast treat. It uses no oil, following the Forks Over Knives  and Engine2 dietary programs.

This recipe may also be made with sweet potatoes. Personally, I enjoy using butternut squash, because roasting the seeds is such a tasty bonus!

The Ingredient List

This Butternut Squash Pudding Recipe, Serves 4

4 cups peeled butternut squash cut into cubes
3 tablespoons pure maple syrup
2 tablespoons sesame tahini, peanut butter or almond butter
1/2 teaspoon vanilla extract
Sea salt to taste, set aside for finished dish

Choose a medium to large squash that will yield approximately 4 cups.

The Preparation Method

1. Trim the ends and peel squash using a carrot peeler.
2. Cut squash in half, scrape out seeds and set seeds aside.
3. Cube squash into approximately 4 cups worth.
4. Steam or boil until soft. Steaming will preserve more nutrients.
5. Transfer cooked squash and remaining ingredients to a food processor.
6. Process till very smooth.
7. Season with salt to taste and serve hot.

In the photo above, I finished mine off with a topping of freshly grated nutmeg.

For extra flavor, top with chopped pecans or walnuts. Add seasonal color with dried cherries or cranberries. Top with a sprig of rosemary for garnish.

Now for those seeds…

Clean and rinse in a strainer. Line a baking sheet with parchment. Preheat oven to 350. In a separate bowl, toss with 1-2 teaspoons of oil. I use coconut oil, or grape seed oil. This is not a Forks Over Knives Recipe! Season with sea salt and pepper. Pour onto parchment lined baking sheet. Bake for 5 minutes, stir then bake again for 2-3 minutes. Watch closely! They can burn quickly.

Special note: The Forks Over Knives and Engine 2 diet programs do not use oil. Substitute a teaspoon or two of vegetable broth in place of the oil.

Recipe taken from the Forks Over Knives cookbook…which I highly recommend.

Phebe is not paid, nor is she a spokesperson for the Forks Over Knives and Engine2 Diet programs. This is a dietary program she, and her husband Mac, have studied. They believe, and trust, in the knowledge and research of Caldwell Esselstyn, MD and T.Colin Campbell, PhD.