Butternut Pudding

Yield: 4 1/2-cup servings Ingredients:

4 cups raw butternut

1/2 cup water

1/2 teaspoon salt

1/4 cup maple syrup

2 Tablespoons almond butter

1/2 teaspoon vanilla extract

Directions:

Peel butternut squash, cut in half and remove seeds. Cut into cubes and place in a medium pan. Add water and salt. Cover and steam squash until soft about 10-15 minutes. Transfer squash to a food processor. Add remaining ingredients and process until very smooth. Serve.

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