Butternut Squash Coconut Rice Pudding
Butternut Squash Coconut Rice Pudding

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, butternut squash coconut rice pudding. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Butternut Squash Coconut Rice Pudding by: Brittnay. Healthy and delicious dessert, made with spiralised butternut squash and coconut rice. —Brittnay. When butternut squash is finished, remove squash from skin and puree in a food processor or blender.

Butternut Squash Coconut Rice Pudding is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Butternut Squash Coconut Rice Pudding is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook butternut squash coconut rice pudding using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash Coconut Rice Pudding:
  1. Prepare 1 . 1.5 cups roasted spaghetti squash
  2. Make ready 2 . 1 cup brown or white rice
  3. Get 3 . 1 Can of coconut milk
  4. Prepare 4 . 1 egg + 1 egg yolk
  5. Make ready 5 . Cinnamon stick or 1 tsp. powdered cinnamon
  6. Prepare 6 . 1-2 Cardamom pods
  7. Get 7 . 1 tbsp. bourbon – optional
  8. Prepare 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
  9. Get 9 . 1/2c shredded coconut unsweetened

The kitchen is where we can stop to connect with the here and now, and bring recipes to life through. Pour the cream mixture into the rice mixture in a slow, steady stream, stirring constantly. Return pan to medium-high heat, and bring to a boil, stirring occasionally. Using a ladle, divide rice mixture evenly among buttered ramekins, stirring mixture in pan each time to ensure an even distribution of rice and liquid.

Steps to make Butternut Squash Coconut Rice Pudding:
  1. Cut the squash in half, scoop out the seeds and bake for 40 mins at 450 degrees cut side down or until until tender then use a fork to separate the strands from the skin
  2. In a sauce pan combine rice, coconut milk, cinnamon stick & crushed cardamom pod and stir over medium heat until bubbles begin to form but do not let it boil.
  3. Stimmer for 5 -10 minutes or until mixture thickens Allow mixture to sit while preparing other ingredients
  4. Mash soften dates with fork Whisk the egg and egg yolks in a mix
  5. Whisk in vanilla, bourbon & dates slowly, while whisking continually, introduce the coconut milk mixture a few tbsp at a time to the eggs (so they don’t curdle) then add the rest. Add the spaghetti squash
  6. Grease 4 ramekins divide pudding mixture evenly between the and bake in a water bath 30 minutes or until a toothpick comes out clean.

Skip pumpkin pie this Thanksgiving, and make butternut squash pudding instead! This yummy pudding is creamy and oh so pumpkin-like, but it's made with fresh roasted squash. It's super easy to make - just roast butternut squash, blend, and chill. Here's how this one came about. A healthy twist on traditional pudding.

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