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.