Creamy Roasted Butternut Squash - a gluten free, dairy free dessert
You know how sometimes you want something sweet and creamy, and delicious? But you still want it to be healthy and nutritious? This dessert brings all this to the table. It is full of good nutrients and ingredients that compliment each other. It is very allergy friendly, since it is dairy and gluten free. I used walnuts but if you have someone with nut allergies, you can leave out the walnuts as well.
Here is what you'll need:
1 small butternut squash
1 can coconut milk
1/4 cup maple syrup
1 tsp cinnamon
1 tsp turmeric
1/4 tsp ginger
1/2 cup chopped walnuts
Preheat oven to 400 F.
Peel and cut up the butternut squash into 1" cubes.I went for smaller size pieces, so they can cook evenly, and can all be submerged in the delicious coconut milk mixture.
This is the place when you can get creative, I used maple syrup to complement the fall flavors . I also used the spices I love in my fall desserts. You might be surprised to see turmeric in a sweet dish, but be brave. Turmeric has a very mild flavor on its own and it does not add to the flavor profile of this dish. On the other hand , nothing can beat its champion antioxidant power, so go ahead, be adventurous.
I used a 9x9 square glass baking dish. You do not need butter it or prepare it in any way. The coconut milk has enough fat and adds enough liquid, that you don't have to worry about anything sticking to it. Use a bigger dish if your squash is bigger. You want the coconut milk mixture to be able to cover most of the squash pieces.
Bake at 400 F until it is bubbly and golden brown on top.
Let this delicious dessert cool down before you dig in. It is best slightly warm or at room temperature.
I hope you will try this as a healthier substitute for one of the sugar laden dessert that come with the holiday season. It is not only delicious, but very nutritious!
Posted by Milena Yankova