Recipe: Butternut Squash Mousse – #vegan

Butternut Squash Mousse

 

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Prep time

1 hour

Cook time

40 mins

Total time

1 hour 40 mins

 

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.

Author: Edward Daniel

Recipe type: Dessert

Cuisine: Vegan

Serves: 12

Ingredients

• 1kg butternut squash
• 1 pomegranate
• 500ml vegan cream
• 250g chia seeds
• 50g unrefined coconut sugar
• 50g blanched almonds

Instructions

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.

3.5.3226

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EthiVegan by Edward Daniel

What future would you like to paint? What I say is that it is possible to lead a fulfilling life by going within, living in alignment, letting go of the past and thriving on a vegan diet.

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Edward x

Edward Daniel | Servant to Humanity | Second Wave | Chef | Media Advertising IT IP Solicitor | Author | Poet | Presenter | Former Chair, The Vegan Society