Desserts

Squash Pudding

Equipment

Saucepan

Food mill

Heavy-duty stainless steel knife for cutting the squash

Ingredients

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1 medium-sized butternut squash (large enough to make 4 cups, pealed)

3 tablespoons kanten flakes (agar-agar)

1 tablespoon barley malt

1 tablespoon tahini

1 tablespoon arrowroot flour

pinch sea salt

Preparation

Wash, peel and de-stem the squash, and cut it in half, top to bottom. Scrape out the seeds and cut the squash into one-inch cubes.

Place the cubed squash in a saucepan with about three inches of water. Cover and bring to a boil. Reduce heat and simmer over a medium flame for 30 minutes, or until the squash is very soft.

Puree squash in a hand food mill or food processor.

Place four cups of the squash puree in a saucepan with the agar-agar flakes, barley malt, tahini and sea salt. Simmer 5 to 10 minutes over a low flame, stirring occasionally.

Mix the arrowroot powder in a little water and stir this into the pudding. Simmer 5 more minutes.

Scoop into dessert bowls and let cool.