Butternut Squash Mousse

by Edward Daniel

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.

Blanched almonds, I purchase from a nifty Asian outlet in Hayes.  It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


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


  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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