Roasted Pumpkin Pudding

IMG_7347 I can’t believe it’s already the end of the week. Again! Time is buzzing by these days. And it’s hot. Damn hot. Which makes this exhausted mother of 2 even more. At the end of the day I honestly am having a really hard time mustering up any extra energy to try new things in the kitchen. Lunch has been a quick corn quesadilla with sharp goat cheddar and a smashed avocado. This is actually my son’s favorite meal at the moment - which, by default, is now mine too. Dinner has been salads, whole grain pasta and omelettes with whatever vegetables and cheese we have in the fridge.

I bought a beautiful butternut squash the other day and decided to roast it up so my baby girl could have a little. Little being the operative word here. I was left with a ton of extra pureed roasted squash goodness. And since I don’ have any extra oomph in me, I decided to make this sans crust. So you can think of this recipe as a pumpkin pie without the crust. Yummy. It’s a whiz to whip together, last a good few days in the fridge and is, in my opinion, even more delicious cold.

My husband harvested all the olives we had on our backyard trees and we are now in the process of brining them. Never done this before so who knows how they will turn out but the pictures turned out so beautiful I had to share some too.

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Roasted Pumpkin Pudding

2 cups butternut squash or other winter pumpkin puree, preferably homemade 1/4 cup coconut sugar 1/4 cup maple syrup 1 cup plain goat kefir or buttermilk 2 large eggs, beaten 1/3 cup melted butter or coconut oil 1 tsp real vanilla extract 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp freshly grated nutmeg nice pinch of sea salt Preheat oven to 350.

In a large bowl, whisk all the ingredients together until smooth. Butter or oil a 9in baking dish of your choice and pour the pumpkin goodness into the dish.

Bake on the middle rack of the oven for about an hour or until the pudding is almost set in the middle and doesn’t wiggle around a bunch when you move it.

Cool for a good 30 minutes or longer. Serve with a creamy whipped cream of your choice and roasted walnuts or pecans if you so desire. The pudding is also delicious served cold as well with a scoop of vanilla ice cream or dollop of yogurt too.