This hearty pudding is a great fall dish that can be eaten warm or cold and can be served for breakfast, brunch, a side, or even a not-to-sweet dessert. It’s made with just a few ingredients and can be whipped up easily for a special meal.
What is Apple Butternut Squash Pudding?
This is a simple custard that is made primarily of sauteed butternut squash and apple with spices and honey. A simple egg and coconut milk mixture turns it into a delicious and satisfying custard. This dish a s a great fall dessert or breakfast.
Is Apple Butternut Squash Pudding served warm or cold
This pudding can be served either warm or cold and I liked it both ways. When the pudding is warm it is like a baked porridge. I found it to be a nice replacement for the hot cereal with cinnamon and raisins I have been missing.
Cold it is slightly reminiscent in texture and flavor of a baked rice pudding. If I was serving for breakfast or brunch, I would probably serve it warm. For a dinner side or a lighter dessert, chilled will work, but it’s all a matter of personal preference. For dessert it would also be great with some whipped and honey-sweetened heavy cream yogurt, whipped coconut cream, or some vanilla coconut milk ice cream.
What do I need to Make Apple Butternut Squash Pudding?
Though the ingredient list looks long, the spices are ones that are typical pantry spices, particularly for fall baking.
Apple Butternut Squash Pudding Ingredients
- Butter nut squash – I buy the freshly pre-cubed squash in my produce department, but you can also peel and cube an uncooked squash yourself
- Apple – I used Gala apples, but you can use any apple you like for baking
- Coconut Milk – no fillers, sugar, or gums added
- Ghee – gives it nice buttery flavor and good for those you can’t tolerate regular butter. Coconut oil could be substituted for dairy-free. Regular butter could also be used
- Eggs
- Honey
- Cinnamon
- Nutmeg
- Allspice
- Ginger
- Cloves
- Raisins
- Pecans
Equipment needed to make Apple Butternut Squash Pudding
- Food processor
- Large pan
- Mixing Bowl
- Ramekins
- Baking dish
Ingredients
- 2 cups cubed butternut squash
- 2 tbsp ghee or coconut oil (regular butter may be used as well)
- 1 large apple (I used Gala, but you can use other varieties tart or sweet depending on your preference)
- ¼ cup honey
- 2 large eggs
- ½ cup coconut milk (full fat)
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ¼ tsp ground ginger
- ¼ tsp cloves
- ⅙ tsp salt
- ⅓ cup raisins
- ¼ cup chopped pecans
- additional nutmeg for dusting
Instructions
- Preheat oven to 400F°
- Place cubed squash in a food processor and shred or finely dice
- Melt ghee to large pan over medium heat
- Add the diced squash and cook for about 10 minutes until it softens and begins to brown a little – stirring occasionally to move it around
- While squash is cooking, peel and cut apple into four sections
- Remove core from each piece and roughly chop into a few more pieces
- Add to food processor and shred or dice apple
- When squash is softened, add apple, spices, and honey to pan and stir to mix
- Cook for another five minutes until apple is soften the mixture turns a deep golden brown
- Remove from heat and stir in raisins
- Allow to cool for 5 – 10 minutes
- Move to a mixing bowl
- Whisk eggs and coconut milk together
- Stir in a third of the coconut milk until it is incorporated
- Stir in the rest of the coconut milk
- Place four ramekins into a larger baking dish
- Divide mixture evenly among the ramekins
- Drop chopped pecans over the tops of the mix in each ramekin
- Dust with a little nutmeg
- Pour cool water in larger baking dish so it surrounds the ramekins and comes up nearly halfway
- Bake for 30 – 35 minutes until custard is set
- Cool on wire rack for 10 minutes if serving warm
- Cool completely on wire rack and then refrigerate for at least two hours if serving chilled
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