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A cup on a table, with Butternut Squash Chia Pudding
4.8 from 10 votes

Butternut Squash Chia Pudding

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.
Prep Time5 mins
Resting Time4 hrs
Total Time4 hrs 5 mins
Servings: 4
Calories: 248kcal


  • 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.


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
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