
By Shannon Hagel
Creamy Pumpkin Spice Cups
4 steps
Prep:4hCook:30min
10 ingredients
6 servings
35 minute cook and prep - 4 hour chill time
Updated at: Thu, 17 Aug 2023 07:35:33 GMT
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories295 kcal (15%)
Total Fat17.1 g (24%)
Carbs37.5 g (14%)
Sugars9.7 g (11%)
Protein5.5 g (11%)
Sodium48.5 mg (2%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

1butternut squash
peeled, seeded, and cubed

1 TbspExtra-virgin olive oil
for drizzling

1 cupcashews
soaked overnight or in hot water for an hour

½ cupfull fat coconut cream

1 tablespooncoconut oil

1 teaspoonvanilla

1 teaspooncinnamon

¼ teaspoonnutmeg

¼ teaspoonginger

⅛ teaspoonsea salt

2 tablespoonsalmond milk
if necessary, to blend

2 tablespoonsmonk fruit
Instructions
Step 1
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Step 2
Arrange the squash cubes on the baking sheet and toss with just a little bit of olive oil. Roast for 30 to 35 minutes or until tender. (Note: the squash does not need to be golden brown, just very soft).
Step 3
Transfer the squash to a blender and add the drained cashews, coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth, adding almond milk, if necessary, to reach a blendable consistency. Taste and adjust the sweetness and spices to your liking.
Step 4
Transfer to ramekins or bowls and chill 4 hours or overnight. Serve with desired toppings.
Notes
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