Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, butternut squash coconut rice pudding. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Butternut Squash Coconut Rice Pudding is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Butternut Squash Coconut Rice Pudding is something which I have loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Butternut Squash Coconut Rice Pudding:

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

Instructions 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. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!