Butternut Squash Chocolate Maple Pudding This Butternut Squash Maple Pudding comes from Chef Crystal Wahpepah, an enrolled member of the Kickapoo nation of Oklahoma, and owner of Wahpepah’s Kitchen.
Ingredients: •
1 Large butternut squash, 5-6 cups peeled, seeded, and cubed
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Extra-virgin Olive oil, to coat squash
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1/2 cup coconut cream
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1/4 cup maple syrup
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1 teaspoon vanilla
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1 teaspoon cinnamon
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1/8 teaspoon sea salt
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1/4 cup Dark Mayan chocolate powder
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Squash blossoms for topping
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Fresh berries for topping
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Roasted pumpkin seeds for topping
Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Arrange the squash cubes or whole cut into half on the baking sheet and toss with just a little bit of olive oil. Roast for 25 minutes or until tender. (Note: the squash does not need to be golden brown, just very soft). Transfer the squash to a blender and add the coconut cream, maple syrup, chocolate powder, vanilla, and salt. Blend until smooth, adding coconut cream as necessary for a blendable consistency. Taste and adjust sweetness. Transfer to ramekins or bowls and chill 4 hours or overnight. Serve with desired toppings. Recipe reshared from @illuminative IG
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