Y’all, I know pudding made from acorn squash sounds disgusting, but bear with me. This recipe I adapted from Young & Raw for acorn squash chocolate pudding is, frankly, delicious. My version isn’t vegan, so if you want a vegan recipe, you’ll need to stick with the original, but it is worth trying, especially if you’re looking for ways to sneak more veggies into your everyday life.
This is the second time I’ve made this recipe, and I promise, my husband didn’t even know there was squash in it when I served it to him. It’s also super simple. Yes, it takes some time because you do have to cook the acorn squash, but that just takes 45 minutes and you can be doing other things while it’s cooking. Otherwise, it’s just a matter of blending together all the ingredients and allowing the pudding to chill (if you want).
First, you just cut the acorn squash in half, scoop out the seeds and prep with some of the coconut oil, cinnamon and honey (details in the recipe below).
You then bake at 350 F for 45 minutes. When you remove it from the oven, let it sit and cool for five to 10 minutes.
The rest couldn’t be easier! Just scoop out the squash into a blender or food processor and add the remaining ingredients. Blend until smooth.
I didn’t soften my chocolate chips in the microwave before using them, so the resulting pudding wasn’t quite as smooth (it’s hard to get the blender blades to find all those tiny chocolate chips), but it didn’t change the overall result. The pudding was still chocolatey and delicious, with the added benefit of offering the fiber, vitamins and minerals of acorn squash!
Don’t forget to pin the recipe for later!
1 hour, plus any desired chilling time
- 2 acorn squashes
- 3 tablespoons coconut oil, divided
- 3 teaspoons ground cinnamon, divided
- 1 cup milk of your choice (coconut, almond, soy, cow)
- 1 cup dark chocolate chips
- 1 tablespoon vanilla extract
- 2 tablespoons honey
- Preheat oven to 350 F.
- Cut open and de-seed acorn squash. Drizzle or spread 2 tablespoons coconut oil on open faces of acorn squash halves. Drizzle honey and sprinkle 2 teaspoons of cinnamon on top.
- Bake squash in oven, open sides up, for 45-minutes.
- Remove from oven and allow to cool for a few minutes. While cooling, heat chocolate chips in microwave for about 30 seconds to soften them.
- Scoop cooked squash into a blender or food processor. Add all remaining ingredients to the blender and blend on high until fully combined.
- Eat immediately at room temperature, or for best results, chill in the fridge before serving. Top with whipped cream and a dash of cinnamon, if desired.