This recipe makes for a nourishing way to round out your meals. The pudding will thicken as it chills. Serve it cold or at room temperature with a little grated nutmeg on top.
Ingredients
2½ cups
cooked
butternut squash
(still warm)
4 tablespoons
coconut butter
4 tablespoons
maple syrup
(or raw honey)
2 teaspoons
cinnamon
(or pumpkin pie spice)
¼ teaspoons
raw vanilla powder
1 pinches
sea salt
