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
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!!"]

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Butternut & Coconut Polenta Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions