Butternut Squash Mousse
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12
Butternut Squash Mousse I made for my 50th birthday party recently. It had been a busy day and self-catering meant that I needed to create something quick and relatively simple to put together. Trust me it makes for a great dessert – as you know with all my dessert I put the least amount of sugar I can get away – add more to suit your palate though.
  • 1kg butternut squash
  • 1 pomegranate
  • 500ml vegan cream
  • 250g chia seeds
  • 50g unrefined coconut sugar
  • 50g blanched almonds
  1. Preheat oven to gas mark 180 degrees Celsius.
  2. Dry roast the butternut squash in the oven for about 30 minutes. Allow to cool.
  3. De-skin the squash and remove seeds. Place in a food processor and whisk to a fine consistency.
  4. De-seed the pomegranate.
  5. Place the squash with the vegan cream, chia seeds and sugar into a large serving bowl. Leave in the fridge for 20minutes.
  6. Decorate with blanched almonds and serve.
Recipe by EthiVegan by Edward Daniel at https://www.ethivegan.com/recipe-butternut-squash-mousse-vegan/