How to Make Quick Butternut Squash Coconut Rice Pudding

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, butternut squash coconut rice pudding. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Butternut Squash Coconut Rice Pudding is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Butternut Squash Coconut Rice Pudding is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have butternut squash coconut rice pudding using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash Coconut Rice Pudding:

1. Take 1 . 1.5 cups roasted spaghetti squash
2. Get 2 . 1 cup brown or white rice
3. Get 3 . 1 Can of coconut milk
4. Prepare 4 . 1 egg + 1 egg yolk
5. Make ready 5 . Cinnamon stick or 1 tsp. powdered cinnamon
6. Prepare 6 . 1-2 Cardamom pods
7. Take 7 . 1 tbsp. bourbon – optional
8. Make ready 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
9. Prepare 9 . 1/2c shredded coconut unsweetened

Steps to make Butternut Squash Coconut Rice Pudding:

1. Cut the squash in half, scoop out the seeds and bake for 40 mins at 450 degrees cut side down or until until tender then use a fork to separate the strands from the skin
2. In a sauce pan combine rice, coconut milk, cinnamon stick & crushed cardamom pod and stir over medium heat until bubbles begin to form but do not let it boil.
3. Stimmer for 5 -10 minutes or until mixture thickens Allow mixture to sit while preparing other ingredients
4. Mash soften dates with fork Whisk the egg and egg yolks in a mix
5. Whisk in vanilla, bourbon & dates slowly, while whisking continually, introduce the coconut milk mixture a few tbsp at a time to the eggs (so they don’t curdle) then add the rest. Add the spaghetti squash
6. Grease 4 ramekins divide pudding mixture evenly between the and bake in a water bath 30 minutes or until a toothpick comes out clean.

So that is going to wrap this up for this exceptional food butternut squash coconut rice pudding recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!