Since I love pumpkin pie; and squash and pumpkin taste similar… Could I create a sinless dessert? One that is waistline friendly, satisfying and good for you? Yes, I believe I can! In fact, I did. Check it out! My Butternut Pumpkin Pie Pudding is a perfect blend of healthy and happy. It’s like eating the center of the pie. You get a tasty treat AND a serving of vegetables. How divine! So don’t give squash the kibosh—reinvent it!
Fall is the perfect time to eat squash. Now before you go wrinkling up your nose at the thought of eating another vegetable, this one is actually a fruit. Butternut squash is one of my favorite choices. It is low in fat, and high in fiber, phytonutrients and antioxidants. This hourglass gourd is also loaded with potassium, magnesium and vitamins A and C. For me, it’ all about the rich texture and sweet taste.
The beauty of my Pumpkin Pie Pudding is that it is the perfect blend of a protein and a carb; the ultimate snack for weight loss. Enjoy.
BUTTERNUT PUMPKIN PIE PUDDING
½ cup baked and blended fresh Butternut Squash* or Sugar Pie Pumpkin
½ cup Fat-free Cottage Cheese
1 TBS Organic Maple Syrup
1 tsp. Pumpkin Pie Spice
Add all ingredients to a Cuisinart and blend. Refrigerate until ready to serve.
To bake Butternut Squash:*
Preheat oven to 350 degrees
Wash squash well.
Place on baking sheet and puncture the squash 6 – 8 times with a knife.
Bake until tender to the touch. (Can take 1 – 2 hours depending on the size of your squash.)
When squash is cooked, let cool and slice in half.
Remove the seeds and scoop out the flesh. Place flesh in a blender.
I add just a little water to the squash to make it easier to blend. Blend until smooth.
You can also substitute canned squash or pumpkin (NOT Pumpkin Pie Filling).
I prefer fresh squash as it is less processed, and baking releases its natural sweetness.
Let me know how you like it below!