Tasty Tuesday-Butternut Pudding

Butternut Pudding Yield: 4 ½-cup servings Ingredients:

• 4 cups raw butternut

• ½ cup water

• ½ teaspoon salt

• ¼ cup maple syrup

• 2 Tablespoons almond butter

• ½ teaspoon vanilla extract

Directions:

1. Peel butternut, cut in half and remove seeds.

2. Cube squash and place in a medium pan. Add water and salt and cover.

3. Steam squash until soft, about 10-15 minutes.

4. Transfer squash to a food processor.

5. Add remaining ingredients and process until very smooth. Serve.

6. Enjoy and Bon Appétit!
   

Nutritional Facts per ½-cup:

Calories 89

Fat 2 g

Cholesterol 0 mg

Sodium 152 mg

Carbohydrates 16 g

Fiber 2 g

Protein 2 g

Vitamin D 0 mcg

Calcium 42 mg

Iron 1 mg

Potassium 297 mg

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