Butternut Squash Pudding
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.
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