If you’d happily eat warm pumpkin pie all the live-long year, you might be excited about this one. Only it isn’t from Costco (they sell an astounding number of pumpkin pies – Google it), it’s not actually pie, and it’s oh so very healthy!
OK, so maybe it’s not much like pumpkin pie, but it’s warm and cozy and sure tastes like that favourite seasonal dessert.
PLUS, it’s healthy and free of almost any allergy your friends and family can come up with. (Although double check just in case!) Butternut squash provides a huge amount of five B-complex vitamins including B1, B3, B6, pantothenic acid, and folate.
- 1 pear, chunked
- 1 small butternut squash (1/2 large squash), peeled and cubed
- coconut oil
- 1 tsp cinnamon
- 1 Tbsp maple syrup
- ½ cup nut mix (we used almonds and walnuts)
- ½ cup almond or coconut milk
- 1 tsp vanilla
- currants or raisins (optional)
- large-flake coconut (optional)
- pecans and walnuts (optional)
- cinnamon (to taste)
- Preheat oven to 425°F. Place cubed squash on a baking sheet and drizzle with coconut oil, cinnamon and maple syrup. Toss to coat the squash well.
- Roast for 30 minutes, or until you can stick a fork easily into it. At the half-way point, add the cubed pear into the mix and toss to coat again.
- Scrape squash and pear into the bowl of a food processor. Add nuts, milk and vanilla. Blend until smooth.
- Scoop everything into a medium pot and warm the mixture over medium heat. Add currants or raisins if you like, and more milk if needed.
- Serve it up and add toasted nuts, seeds, coconut, etc. if you so desire.
Adapted from www.mindbodygreen.com