Squash Pudding Recipe

This flavourful, protein-powered pudding packs an immune-boosting, beta-carotene loaded, vitamin C-filled punch!

Ingredients:

1 butternut squash

1 scoop of Sunwarrior Protein, vanilla or natural flavour

1 can or equal amount of homemade coconut milk (full-fat preferred for all the benefits of those MCTs!)

Ample amounts of spices, such as cinnamon, ginger, nutmeg, clove and cardamom to your taste. (Turmeric can also be added for its anti-inflammatory and immune-boosting properties.)

¼ cup maple syrup or about 20 drops of liquid stevia extract

Optional superfood flavourings for extra depth: 1-2 tbsp lucuma and/or maca powder

Pinch of Himalayan salt or good quality sea salt 1-2 tsp agar agar powder or other vegan gelling agent substitute to set. (Optional: could substitute with ground chia or flaxseed)

Method:

1. Chop the squash into cubes.

2. In a medium saucepan, combine the squash and coconut milk. If one can isn’t enough to cover the squash, add a bit of spring water until just barely covered. Turn the heat to medium-high and bring to a slight boil.

3. Reduce the heat once the mixture begins to boil and cover, cooking on a low heat or simmer until the squash is soft enough where a fork will pierce through easily.

4. Remove from the heat, let it cool slightly for several minutes, and pour the mixture into a blender. Add the remaining ingredients, and blend on high until smooth, adjusting the taste and sweetness as needed.

5. Pour into bowls or ramekins and place into the refrigerator for a few hours or overnight to set.

6. Dust with cinnamon and enjoy!

Note

To add a flavourful twist add a pinch of saffron into the squash coconut milk mixture while it cooks and 1 teaspoon or capful or rosewater to the blender. The result will be a wonderfully delicate and exotic Mid-Eastern sensation.

Recipe courtesy of www.xynergy.co.uk

Recipe taken from Raw Freedom by Saskia Fraser (£24.99, Raw Freedom)

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