by Marla
View
my 7 recipes »
Photo by Marla
Marla's Notes:
Expand1 Butternut Squash Ask a question about this ingredient
splashes Canola Oil or Cooking Spray Ask a question about this ingredient
Preheat oven to 400˚F.
Ask a question about this stepClean squash, leave skin on. Cut the top and then the bottom off.
Ask a question about this stepCut the squash down the middle and scoop out the seeds with a spoon.
Ask a question about this stepSlice squash into large chunks.
Ask a question about this stepSpray or lightly coat flesh with a bit of Canola oil. Spray baking pan as well. Put squash flesh side down in baking pan.
Ask a question about this stepRoast for about 50 minutes, until squash is very soft and golden brown.
Ask a question about this stepLet cool and remove the skins. Mash some squash so you have about 1/2 cup. You will have plenty of leftover squash for other recipes.
Ask a question about this step1 cup Coarse Ground Polenta (fine ground OK too) Ask a question about this ingredient
3 cups Water Ask a question about this ingredient
a few pinch(s) Salt, Ground Ginger, Cinnamon Ask a question about this ingredient
1/2 cup Light Coconut Milk Ask a question about this ingredient
1 tablespoon Vanilla Extract or Vanilla Paste Ask a question about this ingredient
1 tablespoon Butter Ask a question about this ingredient
Sweeten to taste with Stevia, Maple Syrup, Honey, Agave, Brown Sugar Ask a question about this ingredient
Optional for garnish: Unsweetened Coconut Flake, Candied Ginger, Berries, Splash of Coconut Milk Ask a question about this ingredient
Whisk 1 cup polenta into 3 cups boiling water. Immediately turn heat down to a simmer.
Ask a question about this stepSprinkle salt, cinnamon, and ginger into polenta. Continue to stir until polenta is very thick like a paste.
Ask a question about this stepRemove from heat and stir in coconut milk, vanilla, butter and sweetener of choice. Adjust seasonings if needed. I used 2 tsp powdered stevia. If using Maple, Agave, Honey or Brown Sugar I would start with 1/4 cup and add to taste.
Ask a question about this stepServe warm. Top with with fruit, nuts, coconut milk or candied ginger. Enjoy!!
Ask a question about this step
Miranda is an editor at Food52.
I really like these little puddings of yours. Thank you for sharing them.