Butternut Squash Chocolate Maple Pudding

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 • Extra-virgin Olive oil, to coat squash • 1/2 cup coconut cream • 1/4 cup maple syrup • 1 teaspoon vanilla • 1 teaspoon cinnamon • 1/8 teaspoon sea salt • 1/4 cup Dark Mayan chocolate powder • Squash blossoms for topping • Fresh berries for topping • 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