Practical way to Cooking Perfect Butternut Squash Coconut Rice Pudding

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Butternut Squash Coconut Rice Pudding

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Below are the ingridients that are required to prepare a tasty Butternut Squash Coconut Rice Pudding:

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

Done with the ingridients? Below are the sequences on serving 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..

To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs. Rice Pudding Fruit Mango Rice Recipes Dessert Gluten Free Vegan. Butternut squash is one of our favorite fall staples. Cubed butternut squash is blended to the size of small grains of rice. Blend the squash for a few seconds.

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