Ok. This is the last of my butternut squash recipes. At least for now. I think I’ve hit all the realms of butternut squash usage: breakfast, lunch, snack, dinner, and dessert. As a celebratory finish, I’ve got a chocolatey treat to share: pudding!
Word of caution though: Make sure you’re working with cooled butternut squash. Maybe it’s just me, but the squash flavor is really strong right out of the oven. I always just let it chill in the fridge overnight to avoid any uncertainty- thus making this the perfect recipe for leftover pureed butternut squash! Even so, there may be a slight butternut-y flavor to it. Instead of comparing the taste to the Snack Pack or Jello puddings sold in store, consider this pudding as its own brand/type of dessert.
In less exciting news, I’ve FINALLY added an About and Recipe Index to the blog (better later than never) Hopefully this will help everybody (including me!) find past recipes 🙂
Butternut Squash Chocolate Pudding (Paleo)
*3/4 cup roasted butternut squash, COMPLETELY COOLED
2-3 tbsp cocoa powder
2 tbsp maple syrup or honey
2 tbsp nut butter of choice (peanut, almond, etc…)
1 tsp vanilla extract
1/4 tsp salt
1/4 cup water
*To make puree, slice the butternut squash in half long ways and place face-down (peel side up) on a foil-lined baking pan. Roast in the oven at 425 degrees for 45 minutes. Flip face-up and roast for 10 more minutes. Once cooled, scoop out squash flesh and blend in a food processor until smooth.
In a food processor, blend butternut squash, cocoa powder, maple syrup/honey, nut butter, vanilla, , and salt together. Add water and blend. LET REFRIGERATE FOR AT LEAST 2 HOURS BEFORE EATING (to let flavors set in).
Butternut Squash no longer in season? Try my Summer Squash Chocolate Pudding instead!