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Home » Breakfast » Spiced Butternut Squash Chia Pudding

Spiced Butternut Squash Chia Pudding

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 13, 2017
4.85 from 19 votes


Last Updated May 20, 2020 | 2 Comments

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386 shares
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Fall Spiced Butternut Squash Chia Pudding

Easy, simple and totally understated, this Butternut Squash Chia Pudding is ridiculously healthy and tastes like pie.

A close up of a glass cup on a table, with Chia and Butternut Squash Pudding

If you’ve been around here for a while, you may have noticed that I haven’t posted many butternut squash recipes this year. Last year, on the other hand, I practically ate the stuff with every meal, so I made a point to branch out this year and try new things. Overall, I give myself an “A” for effort. There was one recipe, however, that I discovered, fell so madly and deeply in love with that I have already made it three times. You guessed it, this Butternut Squash Chia Pudding.

Even if you dislike chia pudding, stop what you’re doing and make this. Here’s why-

  • It tastes just like pumpkin pie. Not even kidding. If you’re missing the graham cracker crust, crush some and sprinkle over the top. Easy peasy.
  • The consistency. If the consistency of pumpkin pie doesn’t get under your skin, then the consistency of this chia pudding shouldn’t, either. Basically, they’re identical.
  • It’s healthy and it doesn’t taste like crap.
  • You can totally eat it for breakfast or dessert.
  • Pile on the toppings. I highly recommend some crushed hazelnuts, shredded coconut, and cocoa nibs.

For this recipe, I used canned butternut squash. It was easy to find (thank you, Trader Joe’s) and saved me from having to steam and puree my own. If you can’t find any canned butternut squash, don’t worry. You can still make this recipe. Either peel, seed, cube, steam and puree your own butternut squash (it’s way easier than it sounds) or you can use canned (unsweetened) pumpkin puree. After all, pumpkin and butternut squash are essentially the same thing.

If you love this Butternut Squash Chia Pudding, you may also enjoy these other Chia Pudding recipes-

Triple Layer Chia Pudding Cups

Matcha Chia Pudding and Fruit Bowl

diagonal photo of Butternut Squash Chia Pudding in three glass jars

overhead image of Butternut Squash Chia Pudding in two glass jars

 

A cup on a table, with Butternut Squash Chia Pudding

Butternut Squash Chia Pudding

4.85 from 19 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Easy, simple and totally understated, this Butternut Squash Chia Pudding is ridiculously healthy and tastes like pie. Perfect for breakfast, dessert, or even a light snack.
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 5 mins
Resting Time 4 hrs
Total Time 4 hrs 5 mins
Course Dessert
Cuisine American
Servings 4
Calories 248 kcal

Ingredients
 
 

  • 1 teaspoon pumpkin pie spice
  • 4 tablespoon chia seeds
  • 1 butternut squash - small, peeled, seeded and steamed until tender. Or one 15oz can.
  • 1 cup milk - I used sweetened vanilla soy milk
  • 1 tablespoon honey - or agave syrup for vegan option
  • 1 tablespoon Mixed nuts - hazel, pecans, etc
  • 1 teaspoon sunflower seeds - or pumpkin, hemp, chia
  • 1 tablespoon Dried blueberries
  • 1 tablespoon coconut - shredded
  • 1 tablespoon Dried Cranberries
Prevent your screen from going dark

Instructions
 

  • In a medium bowl whisk together the pumpkin pie spice and the chia seeds. Add the pureed butternut squash and stir to combine. Stir in the milk and honey (or agave syrup to keep it vegan) and stir well.
  • Transfer the chia pudding to individual jars, if desired, and cover with a tightly fitted lid. Refrigerate for at least 4 hours to overnight. When ready to serve top each chia pudding jar with desired toppings listed above.

Nutritional Information

Calories: 248kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 37mg | Potassium: 832mg | Fiber: 9g | Sugar: 16g | Vitamin A: 20030IU | Vitamin C: 39.4mg | Calcium: 238mg | Iron: 2.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Butternut Squash Chia Pudding
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

386 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Indira Pillay says

    July 12, 2021 at 7:01 am

    It sounds delicious and so healthy l can’t make it yet as l don’t know what pumpkin pie spices,please could you email me what it consists of so l can make this dish asap
    Many thanks
    Indira Pillayx

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      July 12, 2021 at 8:30 am

      Hi Indira,

      Pumpkin Pie Spice consist of Cinnamon, Ginger, Nutmeg, and Allspice 🙂

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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