Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, butternut squash coconut rice pudding. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Bring The French Quarter To Your Kitchen With Zatarain's® Recipes & Ideas For Inspiration. Healthy and delicious dessert, made with spiralised butternut squash and coconut rice. When butternut squash is finished, remove squash from skin and puree in a food processor or blender.
Butternut Squash Coconut Rice Pudding is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Butternut Squash Coconut Rice Pudding is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. 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:
- Get 1 . 1.5 cups roasted spaghetti squash
- Take 2 . 1 cup brown or white rice
- Take 3 . 1 Can of coconut milk
- Get 4 . 1 egg + 1 egg yolk
- Prepare 5 . Cinnamon stick or 1 tsp. powdered cinnamon
- Take 6 . 1-2 Cardamom pods
- Make ready 7 . 1 tbsp. bourbon – optional
- Get 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
- Make ready 9 . 1/2c shredded coconut unsweetened
Place the cubed butternut squash on a foil lined baking sheet and toss with melted ghee or lard. While the squash is roasting, mix together coconut milk, almond milk, vanilla, sea salt and chia seeds in a mason jar or glass container. Put rice and milk in a medium saucepan over medium-high heat. Cook, stirring occasionally, until milk is just about to simmer.
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.
Transfer the squash to a blender and add the coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth, adding almond milk, if necessary, to reach a blendable consistency. Taste and adjust the sweetness and spices to your liking. Cook butternut squash and onions in boiling salted. sprinkle remaining stuffing on top. Put marmalade, sugar, vanilla, and lemon juice in a large, wide pot.
So that’s going to wrap this up for this special food butternut squash coconut rice pudding recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
