Butternut Squash Coconut Rice Pudding
Butternut Squash Coconut Rice Pudding

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, butternut squash coconut rice pudding. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Butternut Squash Coconut Rice Pudding is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Butternut Squash Coconut Rice Pudding is something that I’ve loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Butternut Squash Coconut Rice Pudding:
  1. Get 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. Prepare 4 . 1 egg + 1 egg yolk
  5. Make ready 5 . Cinnamon stick or 1 tsp. powdered cinnamon
  6. Take 6 . 1-2 Cardamom pods
  7. Make ready 7 . 1 tbsp. bourbon – optional
  8. Prepare 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
  9. Get 9 . 1/2c shredded coconut unsweetened
Instructions 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.

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