Friday, October 12, 2012

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.

2 comments:

Gnoe said...

Pumpkin! I'm baking V'con's pumpkin crumble cake with pecan streusel for a friend's b-day, right this minute! :)

Mandee said...

Pumpkin pudding with lentils, what a combination! :D