Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, butternut squash coconut rice pudding. It is one of my favorites. This time, I’m gonna 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 on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Butternut Squash Coconut Rice Pudding is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. 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. Make ready 1 . 1.5 cups roasted spaghetti squash
2. Make ready 2 . 1 cup brown or white rice
3. Take 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. Take 6 . 1-2 Cardamom pods
7. Get 7 . 1 tbsp. bourbon – optional
8. Make ready 8 . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla
9. Get 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’s going to wrap this up for this special food butternut squash coconut rice pudding recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!