Here’s a really simple sugar free dessert recipe that can be made in under 5 minutes: Butternut squash pudding Now, I know what you may be thinking. Butternut squash? In a dessert? But trust me! This pudding was soooo good, almost like butterscotch. It was rich, creamy, sweet, and ridiculously easy to make. Ready to get started?
Roast the Butternut Squash
Step one is roasting your butternut squash. I found the biggest one I could at the store for this (because I wanted to make a lot). I cut my squash in half length-wise, and laid it face down on a baking sheet, baking it for 40 minutes at 350 F.
If you want to make the final step easier, you can optionally peel the skin off, cube it up, and put the cubes on a baking tray that way too. Either way will work.
Simple Whole Foods Ingredients
Once our squash is in the oven, you’ll want to start soaking your dates. I used 1/2 cup of dates, and put them in a bowl of water to soften. You could use up to 1 cup of dates if you like, but I thought 1/2 cup was fine. Besides that, the rest of the ingredients are 1/2 a banana, a small amount of unsweetened plant milk, 1 banana, cinnamon, and that’s it!
There is no refined sugar, no oil, none of the bad stuff you see in baking. Just simple plant ingredients.
Butternut Squash Pudding
I figured I should keep this post short, since there’s really not much to it! Once the squash is done roasting, scrape out the flesh with a spoon and add it to a blender. Drain the dates, and add them as well as all the other ingredients to a blender. Blend until you achieve your desired consistency. Then eat!
I hope you enjoy this creamy, rich, butternut squash pudding recipe. I think it’s a great warm dessert for fall, but I enjoyed it in the summertime anyway. If you try it and like it, please let me know in the comments below!
And for more desserts made from vegetables, check out my sugar free chocolate pudding recipe here!
Butternut Squash Pudding
- 1 large butternut squash
- 1/2 cup of dates soaked in water*
- 1/4 cup of unsweetened plant milk I used soy
- 1 ripe banana
- 1/2 tsp cinnamon
- Preheat your oven to 350 F
- Cut the butternut squash in halt length-wise and lay them face down on a baking sheet. Bake for 40 minutes
- Soak your dates in water while the butternut squash is roasting
- Once the squash is done, scrape out the flesh with a spoon, and add all ingredients to a blender (blend the dates, but discard the water)
- Blend until it reaches your desired consistency