This squash pudding is a creamy, comforting fall take on an old classic made with healthier ingredients and topped off with toasted hazelnuts.
- 1/2 cup (80g) unrefined cane sugar or coconut sugar
- 3 eggs
- 1 pinch of salt (optional)
- 2.5 tablespoons organic corn starch or arrowroot powder
- 1 1/2 cups whole milk (355ml) (or, swap part of the milk out with cream or half and half)
- 1/2 cup pureed butternut squash (or other squash puree would work)
- 1 teaspoon honey
- 1 teaspoon vanilla
- Chopped toasted hazelnuts, for garnish
- Place the first seven ingredients, sugar through honey, in a stockpot, and turn on the heat to medium-high.
- Whisk mixture until all ingredients are combined, and keep whisking while mixture thickens, about 10 to 15 minutes. It will look thick and spoonable, just like traditional stovetop pudding, when it’s done.
- At this point, remove from heat; stir in vanilla extract.
- To serve, scoop into small dishes and top with chopped toasted hazelnuts*.
*To make chopped toasted hazelnuts: Preheat oven to 350F and place 1/4 cup whole hazelnuts on a baking sheet and slide that sheet into the oven. Roast for about 10 minutes, until the toasty smell of nuts fills the kitchen. Remove pan and let nuts cool until they’re comfortable to touch. Rub the nuts between your hands to remove the skins; blend them until fine in a food processor.
- Category: Pudding
- Method: Stovetop
- Cuisine: Dessert
Keywords: butternut, squash, pudding, hazelnuts, stovetop