A sweet and creamy pudding made with spices and roasted kabocha squash puree'.
Prep and Cook Times include roasting the squash.
"*" See Kitchen Notes for more information or links to special ingredients.
Scoop all of the pulp to a large bowl. Measure out 1 cup of pulp for this recipe and save the rest for another recipe.
Kabocha Squash – Kabocha squash is sweeter than most winter squash and is definitely creamier. Because it is so sweet, 3 Tbsp. of maple syrup should be enough, but adjust to your taste. Once blended with the almond milk, it had the perfect consistency for pudding. As far as substituting another winter squash, I can’t think of one that is sweet enough for this particular recipe. I’m sure other squash could be used, but you would need to add more sweetener.
Almond Milk – You can substitute plain almond, soy or whole milk. With these substitutions, increase the vanilla extract to 1/4 tsp. Taste and adjust sweetness if needed.
Spices – Just a touch of cardamom and cinnamon is all that is needed to enhance the flavor of the Kabocha without overpowering it, so don't be tempted to go over board, but as always, adjust to taste.
The agar – 1/2 tsp. was perfect. I got the idea of using agar from Sissi of With a Glass. Sissi has made some great little creams using agar and I’ve always wanted to give it a try. Now that I have, I know that I’ll be using it more and more for quick and easy, creamy desserts. Thanks Sissi!
Chocolate topping – Grated your favorite chocolate bar for the topping.
Recipe author: MJ of MJ's Kitchen