Welcome to Sage Sprout's first guest post- thank you, Seychelle!
Butternut squash is a versatile winter vegetable that can easily
stand-alone or act as part of a delectable veggie smorgasbord.
Desserts are often laden with processed sugars and fats, which makes
them super tasty but not so healthy. In this simple recipe, butternut
squash becomes a tasty, nutritious dessert requiring little time.
Creamy Butternut Squash
-serves 4-6
1 butternut squash (medium size)
1 Tbsp Olive oil
cinnamon (to taste, 1-2vtsp)
1 ½ tsps vanilla
2 Tbsp maple syrup
1tsp nutmeg (to taste)
½ tsp cloves (to tastel)
½ C walnuts, coarsely chopped and lightly toasted
-Preheat oven to 350˚F.
-Cut butternut squash lengthwise and scoop out the seeds. Rub olive
oil on both halves of the squash innards. Place halves face down on a
cookie sheet.
-Cook in oven for 1hr-1hr 15 min until the flesh becomes very soft.
-Once cooked, scoop flesh into a medium sized bowl. Use a spoon or
food processor to break up the flesh further. For a smoother
consistency use a food processer.
-While stirring add cinnamon, vanilla, and maple syrup. Nutmeg and
cloves can also be added depending on personal preference.
-Serve into pudding cups, sprinkle walnuts on top.
Prep time: 10 min. Cooking time: ~1hour Total time: 1.25-1.5 hrs
