Butternut Squash Mousse

by Edward Daniel

Butternut Squash Mousse
 
Prep time
Cook time
Total time
 
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:
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.

 

 

 

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