Monday, December 8, 2008

Spiced Butternut Squash Pudding-SCD & Gluten Free

1 large butternut squash, organic if available
2 T honey
Heavy dash cinnamon
Heavy dash nutmeg
Light dash ground cloves
Sea salt and ground pepper to taste

Cut squash in half. Clean out seeds. Place halves cut side down onto a parchment-lined baking sheet and bake at 400 degrees for 50 minutes. Remove from the oven and cool. Scrape the cooked and cooled squash into a bowl and mix with all of the other ingredients. Whip until smooth, adding a bit of coconut oil, olive oil, or grapeseed oil if needed. Serve warm or chilled in individual ramekins/custard cups or a single large dish. Top with toasted unsweetened coconut.

(Adapted from Kathleen Reilly of Autism Help @ Home)

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