With the great abundance of winter squashes and gourds in the grocery stores and markets these days, it’s hard to walk by without stopping to look at the beautiful colors and shapes. Kuri, butternut, carnival, acorn, and other squashes and gourds are great addition to baked goods, soups, stews and roasts.
In this recipe, Red kuri, one of my favorite squashes, is the star. With its sweet and nutty taste and bright color, it adds wonderful flavor and appetizing appearance to the pudding. This dish can be served as a dessert or breakfast, warm or chilled.
1 medium red kuri squash (Carnival squash or pumpkin will work well in this recipe as well.)
2 cups rice, short grain brown or white, cooked
2 1/4 cups coconut milk, unsweetened
2 large eggs
1 tsp vanilla extract
1/3 cup raw honey
1/2 cup raisins
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves or allspice
1/4 tsp salt, plus a pinch for the squash
oil for brushing the squash and greasing the baking dish
Prep: 2 min Roast: 45 min Cool: 5 min Total: 52 min
Preheat the oven to 375 F.
Cut the squash in half lengthwise. Remove the seeds. Brush with some oil, and sprinkle with a little salt.
Line a baking sheet with parchment paper. Place the squash halves cut side down on the baking sheet. Bake for 45 minutes or until the flesh is fork tender. Set it aside to cool slightly.
With a spoon, separate the flesh from the skin. Reserve 1 1/2 cups for the pudding.
Prep: 5 min Bake: 35 min Total: 40 min
In a large bowl, whisk the eggs with coconut milk, vanilla, honey, squash, spices, and salt. Stir in the rice and raisins. Pour the mixture into the greased baking dish, and bake in the 325 F preheated oven for 35- 40 minutes or until the edges of the pudding set.
Let the pudding cool for at least 15 minutes before cutting into.
Serve with whip cream or as is.