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Butternut Pumpkin Protein Pudding

Prep Time10 minutes
Cook Time40 minutes
Refrigeration4 hours
Total Time50 minutes
Servings: 4

Ingredients

  • 1 Large butternut pumpkin, peeled, seeded and cubed (around 5 cups)
  • 2 tbsp Olive oil extra-virgin
  • 1/4 cup Maple syrup or ½ cup pitted Medjool dates soaked in water
  • 1 Ripe banana
  • 1/2 cup of unsweetened plant milk
  • 2 tbsp plant-based vanilla protein
  • 1 tsp Pure vanilla extract
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ginger

Optional toppings:

  • Soy yoghurt, vegan chocolate shavings, pepitas, extra cinnamon

Instructions

  • Preheat the oven to 180℃ (fan forced).
  • Spread the butternut squash on a roasting tray and drizzle in olive oil.
  • Bake for 40 minutes or until tender.
  • Transfer butternut squash to a blender with plant milk, protein powder, banana, maple (or dates), vanilla and spices.
  • Blend until smooth then adjust the sweetness / spices to your own taste.
  • Transfer to ramekins or bowls and refrigerate for 4 hours (or overnight).
  • Serve with desired toppings.