Turmeric Latte Chia Pudding with Butternut Squash
Photo by Amy Angelo
I love love love chia pudding, and this recipe might just be my favorite! We took all the beautiful flavors of turmeric latte and made it into an easy chia pudding. To make it even better we sneak in a serving of butternut squash, to make this dessert, more nutritious, but also thicker and more bright orange in color.
This recipe is so simple to put together, simply steam or boil butternut squash (which can be frozen — don’t be a hero) and blend that with beautiful healing spices, non-dairy milk, maple syrup, and vanilla. Then simply whisk in the chia seeds and let it sit in the refrigerator for a few hours to thicken + chill.
This makes a great dessert, but also a perfect breakfast. I like to portion it into mason jars to have breakfast meal prepped for the week.
Happy Cooking!
katie :)
Yield: 6 Servings
Turmeric Latte Chia Pudding
1 cup peeled butternut squash, cubed, can be frozen
1 cup non-dairy unsweetened milk of choice (almond, coconut, cashew)
1x13.5 ounce can coconut milk (Thai Kitchen brand recommended, do not use Trader Joe’s brand)
1/2 cup maple syrup
2 teaspoon ground cinnamon
2 teaspoons ground turmeric
Pinch black pepper
1 teaspoon vanilla extract
1/2 cup chia seeds
Boil or steam butternut squash until completely soft, about 15 minutes.
Combine cooked squash with remaining ingredients except chia seeds in a blender. Blend until completely smooth, about 1 minute.
Pour liquid into a large bowl or tupperware container. Whisk in chia seeds. Store in the refrigerator for at least 4 hours before serving. Thoroughly whisk again before serving.
