Natillas is a typical Spanish dessert, which is similar to a custard dish. The traditional recipe is made with eggs and cow’s milk, but we’ve used some cornstarch and some plant milk instead. In addition, we’ve added butternut squash, so it’s a perfect healthy treat for Halloween.
If you don’t like squash, feel free to add other ingredients like vanilla extract, cocoa powder, applesauce or whatever you like.
- Preheat the oven to 390ºF or 200ºC.
- Place the butternut squash in a baking dish and bake for about 20 minutes or until it’s cooked.
- Then place the squash in a blender. Add 1 and ½ cups or 375 ml of almond milk, the coconut milk, sugar and cinnamon.
- Blend until smooth.
- Pour the mixture into a saucepan and cook over high heat.
- In the meanwhile, mix the rest of the almond milk and the cornstarch in a bowl until well combined.
- Pour this mixture into the saucepan, stir and cook over medium-high heat for about 5 minutes or until thickens. Stir occasionally.
- Serve the natillas into 4 bowls and let them cool down at room temperature. Then keep in the fridge for at least 2 hours.
- We also added some ground cinnamon on top.