Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, butternut squash coconut rice pudding. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Indian pudding is an old-fashioned New England dessert made with cornmeal and molasses. It's delicious, but not the prettiest dessert, so we've given it a makeover by adding butternut squash and baking it. Welcome back (or thank you for subbing) to my channel.
Butternut Squash Coconut Rice Pudding is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Butternut Squash Coconut Rice Pudding is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have butternut squash coconut rice pudding using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Coconut Rice Pudding:
- Get 1 . 1.5 cups roasted spaghetti squash
- Make ready 2 . 1 cup brown or white rice
- Get 3 . 1 Can of coconut milk
- Prepare 4 . 1 egg + 1 egg yolk
- Prepare 5 . Cinnamon stick or 1 tsp. powdered cinnamon
- Make ready 6 . 1-2 Cardamom pods
- Take 7 . 1 tbsp. bourbon – optional
- Prepare 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
- Prepare 9 . 1/2c shredded coconut unsweetened
It wasn't coconut rice pudding, but still, I really didn't like it. Easy, simple and totally understated, this Butternut Squash Chia Pudding is ridiculously healthy and tastes like pie. Perfect for breakfast, dessert, or even a light snack. I highly recommend some crushed hazelnuts, shredded coconut, and cocoa nibs.
Instructions to make Butternut Squash Coconut Rice Pudding:
- Cut the squash in half, scoop out the seeds and bake for 40 mins at 450 degrees cut side down or until until tender then use a fork to separate the strands from the skin
- In a sauce pan combine rice, coconut milk, cinnamon stick & crushed cardamom pod and stir over medium heat until bubbles begin to form but do not let it boil.
- Stimmer for 5 -10 minutes or until mixture thickens Allow mixture to sit while preparing other ingredients
- Mash soften dates with fork Whisk the egg and egg yolks in a mix
- Whisk in vanilla, bourbon & dates slowly, while whisking continually, introduce the coconut milk mixture a few tbsp at a time to the eggs (so they don’t curdle) then add the rest. Add the spaghetti squash
- Grease 4 ramekins divide pudding mixture evenly between the and bake in a water bath 30 minutes or until a toothpick comes out clean.
The sweet butternut squash paired with the red curry paste and creamy coconut milk has only solidified the fact that coconut curry and I Luci, the lovely reader who sent me the recipe (thanks, Luci!), suggested serving it over rice noodles and that is probably the best decision I've made all year. This vegan + paleo-friendly coconut lime butternut squash fried rice is filled with flavor. The rice was a big hit. The coconut and lime flavors come through very well without being too overpowering. While curry is simmering, prepare the rice.
So that is going to wrap this up for this exceptional food butternut squash coconut rice pudding recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
