Coconut-lime squash pudding

Coconut-lime squash pudding with cinnamon cashew creamAnother attempt to get a grip on the sundry piles of colourful winter squashes rolling from our household’s shelves. This spicy, gluten-free pudding recipe is dedicated to Margaret and her wonderfulness.

Musical inspiration: The Fear, Ben Howard.


Makes about 6 servings.

  • Approx. 2 medium winter squashes; = 5 cups cooked squash (I used a combination of butternut from our garden and “Hubba Hubba” Hubbard from the UBC Farm. Varieties with dark orange flesh are visually preferable for this recipe).
  • 7 whole pods cardamom
  • 5 cloves
  • 1 whole star anise (pericarp)
  • 1 Tbsp cinnamon
  • 1/2 tsp freshly ground pepper
  • 2 Tbsp finely grated ginger
  • 1 400-ml can light, organic coconut milk
  • 1/4 cup blackstrap molasses
  • 3/4 cup fair trade sugar, plus 1-2 Tbsp for optional garnish
  • 2 tsp vanilla
  • 2 large limes, juiced
  • 2 Tbsp coconut flakes (optional)

Preheat oven to 375°F. Quarter the squash and remove seeds (if desired, these can be cooked separately for a snack). If using a butternut squash, then peel prior to baking. Bake for 45 minutes on a greased cookie sheet, and use a spoon to scoop out 5 cups of the flesh into a food processor or blender. Reduce temperature to 350°F, and work speedily to avoid wasting energy.

Grind the dry spices in a coffee grinder or with a mortar and pestle. Add to the squash, along with ginger, coconut milk, molasses, sugar and vanilla. Blend thoroughly until the consistency is even and creamy.

Pour the mixture into a wide, greased casserole dish. Bake at 350°F for 30-40 minutes.

Remove from oven and sprinkle with lime juice, sugar and coconut flakes. Serve warm with cashew cream and a dash of cinnamon for garnish.


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