Autumn… In Pudding Form


While looking for the perfect, single sized pumpkin…..  I came across a beautiful, single sized Hubbard squash.  The only thing I knew about Hubbard squash, was that they are starchy something like a potato and require a majorly sharp knife.  Typically the Hubbard squash I have seen are massive, seriously huge – when you see them at the farmers market, sometimes they can be 20lbs.  This little gem was the perfect size, it supplied me with enough of it’s starchy meat for three palm sized tarts and about a cup and a half of extra puree.

I am all for pumpkin pie, all for it.  I love the warm spices, the creamy filling, the whipped (vegan) cream on top – give me the works and I will be a happy girl. I had the privilege of eating a freshly baked sugar-pumpkin pie earlier in October, there was, I think six of us…  sitting on the couch waiting for it to cook.  We couldn’t even wait for it to cool down enough to slice, all six pieces were inhaled.   Essentially ever since, I have been dreaming of it – hence my search for the perfect single sized pumpkin.


I’m not ashamed to say, the Hubbard did not do it for me in tart form. It was good – but it wasn’t pumpkin. It wasn’t creamy and smooth, the starchiness of the Hubbard flesh was just that. Starchy. The left over puree, however, became the perfect autumn topping to the chia pudding I made for breakfast! Mmmm-mm.  Warm spices, creamy chia, let me tell you – the squash was an excellent addition. It cut the creaminess of the pudding, added some sweetness (I never sweeten my chia pudding, I rely on fruit to do that for me!).   Rich in vitamins A & C, beta-carotene and fiber, adding a gorgeous winter squash to the diet is a great way to eat seasonally, locally, and if it’s something unusual – why not? I didn’t know much about this gem of a squash but am so happy that I took the opportunity to buy one.


I ate the first one out of a martini glass, tricking myself into thinking I was sneakily eating a rich and indulgent dessert parfait. The second one (yes, I had two) was layered into a hand-sized mason jar and taken on the road!  It could certainly be enjoyed as a dessert parfait, or a breakfast to-go.  I love whole, real foods for their versatility; eating things that are pure any time of day. Chocolate avocado mousse, banana ice cream, or a seriously amazing parfait – these are not limited to special occasions or after dinner treats anymore!

Spiced Maple Hubbard & Chia Parfait
Serves Two

1 Cup Rice Milk (or other non dairy milk)
1/3 Cup Chia Seeds
1-1.5 Cups of Cooked Hubbard Squash
Juice From One Orange
1/2 Tsp Cinnamon
Fresh Ground Nutmeg, Ginger, Clove, Allspice – to taste
1/3 Cup Coconut Cream
3-4 Tbsp Dark Maple Syrup

Optional Toppings

Bee Pollen
More Spices
Drizzled Maple Syrup

One night ahead, preheat the oven to 350. Add about one inch of water to an oven proof dish, slice the Hubbard squash in half and roast cut down for about thirty minutes (or until the skin is easily pierced with a fork). Once the squash is soft, allow it to cool, then chop and skin it. In a food processor or blender, add the squash, orange juice, spices, coconut cream and maple syrup. Blitz until it is smooth. Transfer to a jar and refrigerate. Next, in a jar or some container with a lid mix the rice milk and chia seeds. Give it either a shake or a stir, then let it form in the fridge for an hour or so. Just before bed, give it another shake/stir, and let it set in the fridge over night.
Scoop out half of the chia pudding into a bowl/jar/martini glass. Spoon the prepared squash puree, and top with slivered almonds, bee pollen & a quick swirl of maple syrup!


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