• about 500 g / 17 oz of butternut squash


  • knife and cutting board
  • peeler
  • freezer
  • blender


  • Peel the butternut squash.
  • Cut the butternut squash in half.
  • Remove the seeds from the middle if there are any.

  • Put the butternut squash in the freezer for about 8 hours.
  • Take the butternut squash out of the freezer and let it thaw.

  • Put the thawed pumpkin in the blender.
  • Blend the butternut squash until it gets slightly warm.

  • Pour the warm, thick and creamy butternut squash pudding into a bowl.

  • Optionally, top the pudding with some cinnamon.

  • Enjoy.

Warm, but raw, creamy and delicious! I hope you like this recipe. Thanks in advance for commenting and sharing this recipe.

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This Post Has One Comment

  1. Sa

    Eat the seeds the best bit

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