Butternut Squash Coconut Rice Pudding
Butternut Squash Coconut Rice Pudding

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash coconut rice pudding. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Butternut Squash Coconut Rice Pudding is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Butternut Squash Coconut Rice Pudding is something that I have loved my entire life. They’re nice and they look fantastic.

Butternut Squash Coconut Rice Pudding by: Brittnay. Healthy and delicious dessert, made with spiralised butternut squash and coconut rice. —Brittnay. Place the cubed butternut squash on a foil lined baking sheet and toss with melted ghee or lard.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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:
  1. Make ready 1 . 1.5 cups roasted spaghetti squash
  2. Get 2 . 1 cup brown or white rice
  3. Make ready 3 . 1 Can of coconut milk
  4. Prepare 4 . 1 egg + 1 egg yolk
  5. Get 5 . Cinnamon stick or 1 tsp. powdered cinnamon
  6. Prepare 6 . 1-2 Cardamom pods
  7. Get 7 . 1 tbsp. bourbon – optional
  8. Get 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
  9. Get 9 . 1/2c shredded coconut unsweetened

Stir continuously until the rice is soft, the mixture is creamy, and most of the liquid has been absorbed by the rice. Easy vegetarian butternut squash recipes your whole family will love, from the award-winning Love and Lemons blog!. Butternut Squash Pasta with Chili Oil, Feta & Mint.. Coconut Rice with Kale & Edamame.

Instructions to make Butternut Squash Coconut Rice Pudding:
  1. 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
  2. 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.
  3. Stimmer for 5 -10 minutes or until mixture thickens Allow mixture to sit while preparing other ingredients
  4. Mash soften dates with fork Whisk the egg and egg yolks in a mix
  5. 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
  6. Grease 4 ramekins divide pudding mixture evenly between the and bake in a water bath 30 minutes or until a toothpick comes out clean.

This luscious squash-studded bread pudding is the ideal accompaniment to roasted meats and birds, or cut it into large squares and serve as a main course with a green salad on the side. Cut squash in half, remove seeds, then scoop out flesh. Refrigerate for several hours to let set, then top pudding with vegan cool whip and cacao nibs and serve. This spicy soup with basmati rice and apples is chunky, warming and wholesome - plus its low in fat and calories to boot. Add the squash, broth and coconut milk to the saucepan.

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’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!