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Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, butternut squash coconut rice pudding. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Butternut Squash Coconut Rice Pudding is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Butternut Squash Coconut Rice Pudding is something which I’ve loved my entire life.
Indian pudding is an old-fashioned New England dessert made with cornmeal and molasses. It's delicious, but not the prettiest dessert, so we've given it a makeover by adding butternut squash and baking it. The stove and fridge do most of the work in this dreamy tropical dessert by pastry chef Thiago Silva (CATCH and Lexington Brass).
To begin with this particular recipe, we have to 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.
Active ingredients of Butternut Squash Coconut Rice Pudding:
- Take 1 . 1.5 cups roasted spaghetti squash
- Make ready 2 . 1 cup brown or white rice
- Get 3 . 1 Can of coconut milk
- Prepare 4 . 1 egg + 1 egg yolk
- Get 5 . Cinnamon stick or 1 tsp. powdered cinnamon
- Get 6 . 1-2 Cardamom pods
- Prepare 7 . 1 tbsp. bourbon – optional
- Take 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
- Take 9 . 1/2c shredded coconut unsweetened
Place the butternut squash halves cut-side up on a baking sheet lined with foil. The sweet butternut squash paired with the red curry paste and creamy coconut milk has only solidified the fact that coconut curry and I Luci, the lovely reader who sent me the recipe (thanks, Luci!), suggested serving it over rice noodles and that is probably the best decision I've made all year. Creamy Coconut Rice Pudding with a tropical kick - super easy to make, a real joy to eat and it's vegan too! Maybe even better than the "original"?
How to Process To Make Butternut Squash Coconut Rice Pudding:
- 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
- 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.
- Stimmer for 5 -10 minutes or until mixture thickens Allow mixture to sit while preparing other ingredients
- Mash soften dates with fork Whisk the egg and egg yolks in a mix
- 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
- Grease 4 ramekins divide pudding mixture evenly between the and bake in a water bath 30 minutes or until a toothpick comes out clean.
All throughout my childhood I had to eat rice pudding. It wasn't coconut rice pudding, but still, I really didn't like it. Give plain old butternut squash a fresh Asian twist with red curry, coconut milk, and other Thai-inspired seasonings to make This lovely red curry butternut squash is sweet, spicy, and mysterious. This turkey-friendly side dish won't be everyone's cup Served with coconut rice for a Thai-esk dish. Creamy butternut squash risotto recipe, perfect for autumn.
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