Butternut Squash Pumpkin Pie Rice Pudding

Butternut  Squash Pumpkin Pie Rice Pudding

This butternut squash pumpkin pie rice pudding recipe will make about 10 servings, and is great for breakfast, dessert,  as a side dish for a festive meal such as Thanksgiving, and as a snack. 

Butternut Squash Pumpkin Pie Rice Pudding

Butternut Squash Pumpkin Pie Rice Pudding

Butternut  Squash Pumpkin Pie Rice Pudding Ingredients:

3-4 lbs. Butternut Squash
3 Apples
1 cup Raisins
3 tsp. Cinnamon, ground
1-1/2 tsp. Ginger, ground
1/2 tsp. Cloves, ground
2 cups Brown Rice cooked in 4 cups Water

Butternut  Squash Pumpkin Pie Rice Pudding Preparation:

This butternut squash pumpkin pie rice pudding recipe will make about 10 servings, and is great for breakfast, dessert,  as a side dish for a festive meal such as Thanksgiving, and as a snack.  Leftovers can be stored in a covered container in the refrigerator for several  days, and can be served hot or cold.

We cook the butternut squash and apples in a large covered glass or ceramic  dish in our microwave oven, but it can also be cooked in a conventional oven at  350 degrees F for about 45 minutes or until the squash is tender.

We begin by washing the apples and cutting them into quarters. Remove the  stems and core and place the apple pieces in the baking dish.

If you are using frozen butternut squash, it may be placed directly into the  baking dish on top of the apples. If you are using fresh butternut squash, wash  and peel them and remove the stem and flower ends. Cut the squash in half  lengthwise, and scoop out the seeds (save them for roasting as a snack). Turn  the butternut squash halves cut side down and slice into one inch wide slices  and cut each slice into 3 or 4 pieces, and add them to the baking dish. Add the  cinnamon, ginger and cloves, cover, and cook in the microwave on high until the  butternut squash is soft (mixing occasionally).

While the butternut squash and apples are cooking, place the rice pot with  water on the stovetop and bring the water to a boil. When the water begins to  boil, add the rice, cover, and lower the heat to simmer. Cook until all the  water is absorbed into the rice.

When the butternut squash is cooked, place the contents into the container of  a high speed blender, cover, and run the blender at high speed until the  contents are creamy smooth. Pour back into the baking dish, and add the cooked  rice and raisins, and mix well.

Cover the baking dish and cook for another 5 to ten minutes to  achieve the texture of the pudding in the bowl (above).

If you want to bake the butternut squash pumpkin pie rice pudding so that it can be sliced and served on a  plate, spoon the pudding into a glass baking pan to a depth of about 1 inch and  bake uncovered in the microwave or conventional oven until the surface of the  pudding is slightly firm to the touch. Remove from the oven and let cool or  serve hot.

Serve and Enjoy!

lambrt-60The above vegan recipe is in keeping with God’s creation intent (Genesis 1:29-31): ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground– everything that has the breath of life in it– I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’ (NIV) Let no animal suffer or die that we may live

See our Recipes Table of Contents on our archival web site for all our vegan recipes.


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