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Butternut squash pudding might sound slightly odd at first, but I really enjoy using “non traditional” ingredients in desserts. And I have to say, the results are usually surprisingly good. (See: these bakery-style parsnip cookies; chocolate and beetroot brownies; and brie and cranberry brownies!)
My latest vegan pudding creation is no exception. After all, pumpkin commonly finds its way into sweet recipes like pies, custards, cakes, and caramels, so why not butternut squash?
Why Make Butternut Squash Pudding?
This butternut squash pudding features almond milk alongside warm winter spices like ginger and cinnamon. Thickened with cornstarch (rather than eggs), it is both dairy-free and vegan. (I’ve topped it with a dollop of coconut whipped cream, so no dairy in the garnish, either.) It’s also a great non dairy pudding, and perfect for those seeking lactose free desserts!
Plus, this butternut pudding is gluten-free, so in addition to being a great option for Veganuary, it’s perfect for serving to friends with a range of dietary preferences.
Butternut Squash Pudding Tips and Tricks
You can start with a whole butternut squash, but, quite honestly, it’s kind of a pain. My grocery store sells bags of pre-peeled, pre-diced squash, which is what I used to make this recipe. It’s a teeny bit more expensive, but far more convenient!
When preparing the purée, double check to make sure no clumps or chunks of squash remain—chunky pudding is not what we’re aiming for here! If necessary, you can use a fine mesh strainer to strain the puréed squash.
After making the pudding, I suggest pouring it into your serving dishes (ramekins, or other small bowls work best) rather than chilling it in a large bowl. I tested both methods, and found that the big bowl took forever to chill, whereas the small ramekins set fully in about two hours. Also, the batch poured directly into the ramekins looked far prettier than when I scooped individual portions from a larger bowl.
When chilling, don’t forget to cover the pudding with clingfilm/plastic wrap, then use your fingers to pat it down until it directly touches the pudding. This will prevent an unappealing “skin” from forming on top.
You will need a food processor or high-speed blender for this recipe. If you don’t have either of these, you could try puréeing the squash with an immersion blender instead, although I cannot personally vouch for this method.
As written, this is a dairy free pudding, a vegan pudding, and a gluten-free pudding. To make it nut-free, substitute another non-dairy milk such as oat or soay, and skip the chopped pecan garnish on top.
Garnish Ideas for Butternut Pudding
- Coconut whipped cream (if vegan), traditional dairy whipped cream, or Cool Whip
- Chopped pecans, chopped walnuts, or sliced almonds
- Flaked unsweetened coconut
- Ground cinnamon
- Bits of chopped crystallized ginger
Make-Ahead and Storage Suggestions
You can prepare the butternut squash purée up to 48 hours in advance, and refrigerate in an airtight container until ready to serve. Puréed squash can also be frozen. (FYI, the same purée will work nicely for butternut squash soup!)
Other vegan recipes you might enjoy:
Mixed Berry Crumble
Chocolate Almond Milk Pudding
Cranberry Compote
Chocolate Oatmeal Balls
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Butternut Squash Pudding
- Total Time: 3 hours
- Yield: 6 150-gram servings 1x
Description
Butternut squash pudding made with almond milk and warm winter spices. Gluten free, dairy free, and vegan, too. Best served with a dollop of coconut whipped cream!
Ingredients
Butternut Squash Purée:
400 grams butternut squash (about 3 cups, diced)
1 whole cinnamon stick
Pudding:
200 grams granulated sugar (1 cup)
50 grams cornflour/cornstarch (1/3 cup)
1/4 teaspoon fine sea salt
415 milliliters unsweetened almond milk (1 3/4 cups)
300 grams butternut squash purée (1 1/3 cups)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
To Garnish:
Instructions
Butternut Squash Purée:
Peel, de-seed, and dice the butternut squash into 1/2 – 1-inch cubes. (Alternately, you can purchase pre-cut butternut squash—that’s what I do!)
Place diced butternut squash in a saucepan. Fill with water, completely covering the squash.
Add the cinnamon stick.
Bring to a boil. Cook over medium heat until squash is fork tender, about 15 minutes.
Remove the cinnamon stick and drain the squash in a fine mesh strainer.
Add squash to a food processor or high-speed blender and purée until smooth.
Transfer purée to a cup or bowl and refrigerate until ready to use.
Pudding:
In a medium saucepan, combine the sugar, cornflour/cornstarch, and salt.
Whisk in the almond milk, and continue whisking until the sugar and cornstarch dissolve.
Whisk in the butternut squash purée.
Whisk in the spices. (Don’t worry if they float to the top—everything will blend into the pudding as it cooks.)
Cook mixture over medium heat, whisking frequently, until it comes to a low boil.
Continue boiling, whisking continually, until thickened, about 3 minutes.
Remove from heat. Whisk in the vanilla extract.
Allow pudding to cool for 5 minutes, then pour the cooked pudding into small serving bowls or ramekins.
Cover each portion with clingfilm/plastic wrap, allowing it to touch the pudding to prevent a “skin” from forming.
Transfer to the refrigerator and allow puddings to chill for at least two hours, or until ready to serve.
Just prior to serving, garnish with coconut whipped cream, chopped nuts, or ground cinnamon.
Notes
If desired, the butternut squash purée can be made up to 48 hours in advance and refrigerated in an until ready to use. This recipe yields approximately 330 grams (about 1 1/2 cups) purée and can also be used in other recipes where purée is required, such as butternut squash soup. Leftover purée can also be frozen.
I highly recommend pouring the cooked pudding directly into the bowls or ramekins in which you plan to serve it. I first tested this recipe by pouring into a large serving bowl, but found that the pudding takes an extremely long time to cool (I had to chill mine overnight). In small bowls, the pudding will be ready to eat in about two hours.
- Prep Time: 1 hour
- Chilling Time: 2 hours
- Category: Custards and Puddings
- Method: Stovetop
- Cuisine: Dessert
