YIELD: 2 SERVINGS
Tender butternut squash is the base for this incredibly rich chocolate dessert. This makes a fabulous fall-time indulgence. The Pots de Crème can be made up to two days in advance.
Directions
Preheat oven to 350 °F and lightly grease two 4-inch ramekins.
Purée the squash in a food processor until smooth.
Add in the sugar, cocoa powder, sorghum flour, vanilla extract, and salt.
Blend until all ingredients are well combined, scraping the sides as needed.
Spoon the mixture into the two ramekins and sprinkle smoked salt onto the custards.
Bake for 45 to 50 minutes, or until the sides of the pudding begin to pull away from the ramekins.
Serve hot for a softer pudding or serve chilled for a firm dessert.
Store in an airtight container for up to 1 week in the refrigerator.
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Ingredients
2 cups cubed, roasted butternut squash
½ cup coconut sugar or packed brown sugar
¼ cup cocoa powder
¼ cup sorghum flour
1 teaspoon vanilla extract
½ teaspoon salt
Smoked salt for topping
