Raw Butternut Squash Dessert

by Edward Daniel
Caption of Raw Butternut Squash Dessert. Image by Edward Daniel (c).

Raw Butternut Squash Dessert reminds me of my parents traditional Indian cooking. Spices really lift the flavour of sweets and the turmeric, cumin and cardamon really make this dish appetizing. This really makes a wonderful lavish dessert to round off a dinner party with guests. Yet, it is surprisingly simple to put together.

Caption of Raw Butternut Squash Dessert. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 400g butternut squash
  • 30g oats
  • 200ml filtered water
  • pinch of turmeric powder
  • pinch of cumin powder
  • 2 cardamon pods, seeds
  • 50g cashews
  • 100g dates
  • 50g coconut flakes
  • coconut flakes for garnishing


  1. Blitz the oats in a high-speed blender with the cardamon seeds until fine.
  2. Peel and deseed the butternut squash and place in the blender with the water, remaining spices and dates. Whizz to a fine consistency. Set to one side in the fridge for a couple of hours.
  3. In a chopper, roughly chop cashews and coconut flakes. Set to one side.
  4. When ready to serve, combine the ingredients and transfer to serving dish or bowls. Garnish with coconut flakes or anything that takes your fancy and serve.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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