How to Make Super Quick Homemade Butternut Squash Coconut Rice Pudding

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, butternut squash coconut rice pudding. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Healthy and delicious dessert, made with spiralised butternut squash and coconut rice. To begin with this particular recipe, we must first prepare a few components. Here is how you cook that. Add the butternut squash and cook over moderate heat until browned.

Butternut Squash Coconut Rice Pudding is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Butternut Squash Coconut Rice Pudding is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have butternut squash coconut rice pudding using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Coconut Rice Pudding:

1. Prepare 1 . 1.5 cups roasted spaghetti squash
2. Prepare 2 . 1 cup brown or white rice
3. Make ready 3 . 1 Can of coconut milk
4. Take 4 . 1 egg + 1 egg yolk
5. Get 5 . Cinnamon stick or 1 tsp. powdered cinnamon
6. Make ready 6 . 1-2 Cardamom pods
7. Get 7 . 1 tbsp. bourbon – optional
8. Make ready 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
9. Get 9 . 1/2c shredded coconut unsweetened

The butternut squash adds a little sweetness and creamy texture to this scrumptious pudding. The squash is rich in vitamin A and C, both of which promote good health. When serving, just add some berries or coconut cream. Add onion, shallot, curry powder, salt, coriander, and pepper.

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.

When serving, just add some berries or coconut cream. Add onion, shallot, curry powder, salt, coriander, and pepper. Peel the butternut squash and slice off the ends. Cut open the butternut squash and remove the seeds and strings. Working in batches, add the butternut squash cubes to the food processor.

So that’s going to wrap this up with this special food butternut squash coconut rice pudding recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!