Butternut Squash Purée:

Peel, de-seed, and dice the butternut squash into 1/2 – 1-inch cubes.

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 fork tender, about 15 minutes.

Pass through a fine mesh strainer to drain. Discard the cinnamon stick.

In a food processor or high-speed blender, purée squash until smooth.

Transfer purée to a cup or bowl. Refrigerate until ready to use.

Pudding:

In a medium saucepan, whisk sugar, cornflour/cornstarch, and salt.

Add the almond milk, whisking until sugar and cornstarch dissolve.

Whisk in the butternut squash purée.

Whisk in the spices.*

Cook 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 to cool for 5 minutes. Pour 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.

Refrigerate at least 2 hours, or until set.

Garnish with coconut whipped cream, chopped nuts, ground cinnamon, pumpkin spice, or pieces of finely chopped candied ginger.

Store leftover pudding in the refrigerator for up to 3 days.