Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, butternut squash coconut rice pudding. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Butternut Squash Coconut Rice Pudding is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Butternut Squash Coconut Rice Pudding is something that I’ve loved my whole life.

Healthy and delicious dessert, made with spiralised butternut squash and coconut rice. Butternut Squash Coconut Rice Pudding Healthy and delicious dessert, made with spiralised butternut squash and coconut rice. Butternut Squash Coconut Rice Pudding submitted by thenutbutterhub.

To get started with this particular recipe, we have to prepare a few ingredients. You can have butternut squash coconut rice pudding using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash Coconut Rice Pudding:

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

Stir in the rice grits and a pinch of salt and simmer over low heat, stirring often, until the rice is. 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.

Steps 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.

Stir in coconut flakes, dates and rice. To make Butternut Squash Coconut Curry, peel and cut butternut squash into cubes, saute the onion, garlic, ginger, curry powder, paprika, and thyme. Add butternut squash cubes and stir to coat. Add coconut milk, veggie broth, and cook until squash is tender. Stir in salt and pepper and serve.

So that is going to wrap this up with this special food butternut squash coconut rice pudding recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!