Vegan Butternut Squash Natillas

Name: Vegan Butternut Squash Natillas
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 1/2 cups (200 g) peeled and diced butternut squash; 2 cups (500 ml) unsweetened almond milk; 1/2 cup (125 ml) Coconut Milk; 4 tbsp brown or coconut sugar; 1/2 tsp ground cinnamon; 3 tbsp cornstarch

Preheat the oven to 390ºF or 200ºC.

Cook2 h 25 min
Total2 h 25 min
Serves2
LevelEasy

Dairy-Free Gluten-Free Vegan Vegetarian Mediterranean

Ingredients

1 1/2 cups (200 g) peeled and diced butternut squash
2 cups (500 ml) unsweetened almond milk
1/2 cup (125 ml) Coconut Milk
4 tbsp brown or coconut sugar
1/2 tsp ground cinnamon
3 tbsp cornstarch

Method

Preheat the oven to 390ºF or 200ºC.
Place the butternut squash in a baking dish and bake for about 20 minutes or until it’s cooked.
Then place the squash in a blender. Add 1 and ½ cups or 375 ml of almond milk, the coconut milk, sugar and cinnamon.
Blend until smooth.
Pour the mixture into a saucepan and cook over high heat.
In the meanwhile, mix the rest of the almond milk and the cornstarch in a bowl until well combined.
Pour this mixture into the saucepan, stir and cook over medium-high heat for about 5 minutes or until thickens. Stir occasionally.
Serve the natillas into 4 bowls and let them cool down at room temperature. Then keep in the fridge for at least 2 hours.
We also added some ground cinnamon on top.