Easy, simple and totally understated, this Butternut Squash Chia Pudding is ridiculously healthy and tastes like pie.
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-
Butternut Squash Chia Pudding
- 1 teaspoon pumpkin pie spice
- 4 tablespoons 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 tbsp Mixed nuts (hazel, pecans, etc)
- 1 tsp sunflower seeds (or pumpkin, hemp, chia)
- 1 tbsp Dried blueberries
- 1 tbsp coconut (shredded)
- 1 tbsp Dried Cranberries
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)