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<\/a>Butternut\u00a0 Squash Pumpkin Pie Rice Pudding Ingredients:<\/h3>\n
3-4 lbs. Butternut Squash
\n3 Apples
\n1 cup Raisins
\n3 tsp. Cinnamon, ground
\n1-1\/2 tsp. Ginger, ground
\n1\/2 tsp. Cloves, ground
\n2 cups Brown Rice cooked in 4 cups Water<\/p>\n
Butternut\u00a0 Squash Pumpkin Pie Rice Pudding Preparation:<\/h3>\n
This butternut squash pumpkin pie rice pudding recipe will make about 10 servings, and is great for breakfast, dessert,\u00a0 as a side dish for a festive meal such as Thanksgiving, and as a snack.\u00a0 Leftovers can be stored in a covered container in the refrigerator for several\u00a0 days, and can be served hot or cold.<\/p>\n
We cook the butternut squash and apples in a large covered glass or ceramic\u00a0 dish in our microwave oven, but it can also be cooked in a conventional oven at\u00a0 350 degrees F for about 45 minutes or until the squash is tender.<\/p>\n
We begin by washing the apples and cutting them into quarters. Remove the\u00a0 stems and core and place the apple pieces in the baking dish.<\/p>\n
If you are using frozen butternut squash, it may be placed directly into the\u00a0 baking dish on top of the apples. If you are using fresh butternut squash, wash\u00a0 and peel them and remove the stem and flower ends. Cut the squash in half\u00a0 lengthwise, and scoop out the seeds (save them for roasting as a snack). Turn\u00a0 the butternut squash halves cut side down and slice into one inch wide slices\u00a0 and cut each slice into 3 or 4 pieces, and add them to the baking dish. Add the\u00a0 cinnamon, ginger and cloves, cover, and cook in the microwave on high until the\u00a0 butternut squash is soft (mixing occasionally).<\/p>\n
While the butternut squash and apples are cooking, place the rice pot with\u00a0 water on the stovetop and bring the water to a boil. When the water begins to\u00a0 boil, add the rice, cover, and lower the heat to simmer. Cook until all the\u00a0 water is absorbed into the rice.<\/p>\n
When the butternut squash is cooked, place the contents into the container of\u00a0 a high speed blender, cover, and run the blender at high speed until the\u00a0 contents are creamy smooth. Pour back into the baking dish, and add the cooked\u00a0 rice and raisins, and mix well.<\/p>\n
Cover the baking dish and cook for another 5 to ten minutes to\u00a0 achieve the texture of the pudding in the bowl (above).<\/p>\n
If you want to bake the butternut squash pumpkin pie rice pudding so that it can be sliced and served on a\u00a0 plate, spoon the pudding into a glass baking pan to a depth of about 1 inch and\u00a0 bake uncovered in the microwave or conventional oven until the surface of the\u00a0 pudding is slightly firm to the touch. Remove from the oven and let cool or\u00a0 serve hot.<\/p>\n
Serve and Enjoy!<\/p>\n
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<\/a>The 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<\/em><\/p>\n![\"date\"](\"http:\/\/all-creatures.org\/images\/date.gif\")