Squash Pudding Recipe

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


  • 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)


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!


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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