asian-vegan-squash-pudding

Kabocha squash is an amazing vegetable and my favourite type of squash. Here are a couple reasons why: A single cup of squash has only 40 calories, it’s a great source of beta-carotene, you can eat the peel, and it’s extremely versatile! It will pair very well with numerous things and can be used to make savoury or sweet dishes or desserts. I paired it with coconut in this dessert and wow it’s fantastic! If you’re on a diet or simply looking to cut back on calories, make on fat use a lower fat coconut milk in this recipe. Please enjoy!

Ingredients

  • Half a kabocha squash (cooked)
  • 1/3 cup unsweetened coconut flakes
  • 1/4 cup of coconut sugar (or brown sugar)
  • 1 tsp of vanilla bean (optional but good)
  • 1/1 tsp of vanilla extract
  • 1/3 cup coconut milk (you can use canned)

Additional Ingredients

  • Nuts of your choice
  • Pumpkin seeds
  • Nutmeg
  • Allspice
  • Cinnamon

Directions

  1. Cut kabocha squash in half, scoop out seeds and place in the oven.
  2. Cook kabocha squash in the oven for an hour at 360 degrees or until you can easily poke through with a fork.
  3. Once cooked, remove it from the oven and scoop out the inside. Place into a bowl.
  4. Add all of the other ingredients and then mash, or use a food processor or hand blender.
  5. Serve hot with coconut milk poured around it and sprinkle with coconut flakes and sugar on top.

 

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