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Vegan Butternut Squash Natillas (Spanish Custard) - Natillas is a typical Spanish dessert, which is similar to a custard dish. We've made a vegan version using also some butternut squash.

Vegan Butternut Squash Natillas (Spanish Pudding)

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • 4 1x
  • Dessert
  • Vegan, Spanish

Servings 4 1x

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Natillas is a typical Spanish dessert, which is similar to a custard dish. We’ve made a vegan version using also some butternut squash.

Ingredients

  • 1 1/2 cups peeled and diced butternut squash (200 g)
  • 2 cups unsweetened almond milk (500 ml)
  • 1/2 cup coconut milk (125 ml)
  • 4 tbsp brown or coconut sugar
  • 1/2 tsp ground cinnamon
  • 3 tbsp cornstarch

Instructions

  1. Preheat the oven to 390ºF or 200ºC.
  2. Place the butternut squash in a baking dish and bake for about 20 minutes or until it’s cooked.
  3. Then place the squash in a blender. Add 1 and ½ cups or 375 ml of almond milk, the coconut milk, sugar and cinnamon.
  4. Blend until smooth.
  5. Pour the mixture into a saucepan and cook over high heat.
  6. In the meanwhile, mix the rest of the almond milk and the cornstarch in a bowl until well combined.
  7. Pour this mixture into the saucepan, stir and cook over medium-high heat for about 5 minutes or until thickens. Stir occasionally.
  8. Serve the natillas into 4 bowls and let them cool down at room temperature. Then keep in the fridge for at least 2 hours.
  9. We also added some ground cinnamon on top.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 213
  • Sugar: 10.9g
  • Sodium: 178mg
  • Fat: 11.6g
  • Saturated Fat: 6.4g
  • Carbohydrates: 26.1g
  • Fiber: 3.2g
  • Protein: 2.5g