Thursday, November 12, 2009
Winter Squash and Golden Kuri Puree'
With a few simple ingredients, I like to make a sweet pumpkin like pudding. The winter squashes have been wonderful this fall. I tried nearly all, lots of fiber, flavor, low points, and easy. I like to bake squash and have it as a staple in the refrigerator. It can be made into soup, or go in the other direction and made into a sweet. It keeps well, both whole or cooked.
This is the golden Kuri squash, similar to a butternut, only easier to cut up. Some winter squashes require a cleaver to cut into, this golden kuri is fairly easy to open. Who can resist this gorgeous color?
To make this you will need
sweetener, like agave
a tiny pinch of salt
a splash of milk or almond milk to help puree.
For this nice healthy 3 point dessert, scoop 1 6 oz. container of Greek yogurt into a blender or food processor. It's thick and only 2 points. Add about 1 cup of baked squash meat, sans skin. a tiny pinch of salt to bring out the flavor, a squeeze of agave sweetener and about 1/3 cup of almond milk to help puree. Blend for 30 seconds, until everything is pureed. If you add a little too much liquid, you can always blend in a teaspoon of Knox unflavored gelatin to set the pudding.