Butternut & Coconut Polenta Pudding Recipe

Name: Butternut & Coconut Polenta Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Roasted Butternut Squash; 1 Butternut Squash; Splash Canola Oil or Cooking Spray; Polenta; 1 cup Coarse Ground Polenta (fine ground OK too); 3 cups Water; a few pinch(s) Salt, Ground Ginger, Cinnamon; 1/2 cup Light Coconut Milk; 1 tablespoon Vanilla Extract or Vanilla Paste; 1 tablespoon Butter; Sweeten to taste with Stevia, Maple Syrup, Honey, Agave, Brown Sugar; Optional for garnish: Unsweetened Coconut Flake, Candied Ginger, Berries, Splash of Coconut Milk

Servings: persons

Roasted Butternut Squash
1 Butternut Squash
Splash Canola Oil or Cooking Spray
Polenta
1 cup Coarse Ground Polenta (fine ground OK too)
3 cups Water
a few pinch(s) Salt, Ground Ginger, Cinnamon
1/2 cup Light Coconut Milk
1 tablespoon Vanilla Extract or Vanilla Paste
1 tablespoon Butter
Sweeten to taste with Stevia, Maple Syrup, Honey, Agave, Brown Sugar
Optional for garnish: Unsweetened Coconut Flake, Candied Ginger, Berries, Splash of Coconut Milk

1
["Preheat oven to 400?F.", "Clean squash, leave skin on. Cut the top and then the bottom off.", "Cut the squash down the middle and scoop out the seeds with a spoon.", "Slice squash into large chunks.", "Spray or lightly coat flesh with a bit of Canola oil. Spray baking pan as well. Put squash flesh side down in baking pan.", "Roast for about 50 minutes, until squash is very soft and golden brown.", "Let cool and remove the skins.
2
Mash some squash so you have about 1/2 cup. You will have plenty of leftover squash for other recipes.", "Whisk 1 cup polenta into 3 cups boiling water.
3
Immediately turn heat down to a simmer.", "Sprinkle salt, cinnamon, and ginger into polenta.
4
Continue to stir until polenta is very thick like a paste.", "Remove 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.", "Serve warm. Top with with fruit, nuts, coconut milk or candied ginger.
5
Enjoy!!"]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Roasted Butternut Squash, 1 Butternut Squash, Splash Canola Oil or Cooking Spray, Polenta, and more.

Yes, Butternut & Coconut Polenta Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut & Coconut Polenta Pudding

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