Butternut Squash Rice Pudding

Butternut Squash Rice Pudding

David Venable

Prep Time: 15 minutes

Serves: 10–12

Ingredients

  • 1 medium butternut squash (about 3 lbs)
  • 1 Tbsp butter
  • 4 cups water, divided
  • 1 (14 oz) can sweetened condensed milk
  • 1 (13.5 oz) can of coconut milk
  • 7 cups whole milk
  • Pinch of nutmeg
  • 1/4 tsp cardamom
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 2 Tbsp maple syrup
  • 1-1/2 cups arborio rice

Preparation

Preheat oven to 400°F.

Slice butternut squash in half lengthwise and remove seeds.

Place butternut squash in a 9x13 bakeware and lay flat with skin side down.

Add 2 tablespoons of butter to each half where the seeds once were.

Add 1 cup of water to the tray, cover with foil, and place in the oven to cook for about 35–45 minutes or until fork tender.

Meanwhile, add 3 cups of water, sweetened condensed milk, coconut milk, whole milk, cardamom, cinnamon, salt, vanilla, maple syrup and arborio rice to a large saucepot and bring to a boil.

Reduce to a simmer and cook for about 40 minutes until rice is tender, stirring every 2–3 minutes.

When butternut squash is finished, remove squash from skin and puree in a food processor or blender.

Add butternut squash puree to the rice pudding and mix thoroughly.

Serve warm or chilled. Garnish with dried plums, cranberries, seeds, and fresh whipped cream.

Optional Garnishes:

  • 1/2 cup chopped plum
  • 1/4 cup dried cranberries
  • 1/2 cup pumpkin seeds
  • 1 cup whipped cream

Cook's Notes

For a similar fall flavor, substitute butternut squash for pumpkin puree.

Print Recipe