Preparation:

• 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.

Keep glowing,
Marina