Equipment Saucepan Food mill Heavy-duty stainless steel knife for cutting the squash


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  • 1medium-sized butternut
  • squash (large enough to make 4 cups, pealed)
  • 3tablespoons kanten
  • flakes (agar-agar)
  • 1tablespoon barley
  • malt
  • 1tablespoon tahini
  • 1tablespoon arrowroot flour
  • pinch sea
  • salt


  • 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.