Fifty Second Friday: Punkin Puddin

Awesome photo of a Carnival Squash from VeganYumYum Blog

Ok, fifty seconds, go! Every year, around this time, I come back to my 'Ode to Winter Squash'. Why? Because nothing says Fall like pumpkins, and nothing helps me survive a cold, gloomy winter better than the sweetness of a roasted winter squash. My first squash purchase of the year was a Carnival squash. And after a bit of a roast, it become a quite delectable, protein-rich treat.

Pumpkin Spice Pudding (sort of)

1 winter squash, diced and roasted until tender

1/2 cup red lentils

2/3 cup water

1/3 cup coconut milk

1 tbs agave nectar

10 drops stevia (or another tbs agave)

1 tsp cinnamon

1 tsp vanilla

1. Boil water and coconut with lentils. Cook until lentils are starting to soften.

2. Mash roasted squash with a fork. Add to lentils and continue to cook.

3. Once the red lentils begin to meld together, add sweetener, vanilla, and cinnamon. Cook until a nice mush. 

4. Serve warm, perhaps with a scoop of some vanilla soy ice cream...

See more tempting treats on Wellness Weekends.