Hmm. I’m always up for trying new desserts, especially ones featuring squash.
Much to my surprise, the end result was pretty good. You’d never know squash was in this recipe. And it tastes almost exactly like warm bread pudding.
Top it with a dollop of ice cream and you’ve got a winning combination.
Winter isn’t my favorite season, but winter squashes are quickly becoming my favorites! Try this recipe next time you’re feeling adventurous.
2 T + 2 t squash puree
1 T stevia
2 t vegan butter
2 t lemon juice
1/5 of an egg, mixed (or try a flax egg)
1.5 T spelt flour
dash of baking powder, ginger, salt, cinnamon, and allspice
-Preheat oven to 325 degrees. Lightly grease a small ramekin and set aside.
-Mix puree, stevia, and butter. Blend in juice and egg.
-Then slowly add in the remaining dry ingredients. Once well mixed, transfer to ramekin and bake for 12-14 minutes.
If you like a gooey bread pudding, take the dish out a little early.
And don’t skimp on the ice cream. You deserve it!