Butternut Pudding

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butternut pudding
  • 6Servings


  • 2 10 ounce packages thawed frozen butternut squash puree
  • 1 14 ounce can coconut milk
  • 4 eggs
  • 1/2 cup pure maple syrup
  • whipped cream


Preheat oven to 325°. Blend squash, coconut milk, eggs and syrup; pour into 8-inch baking dish. Put dish in roasting pan; pour boiling water halfway up dish to make water bath. Bake, 1 hour. Top with cream.