This week on the IFL Test Kitchen Chef Crystal Wahpepah makes a beautifully rich and creamy Chocolate Squash Pudding! Blending roasted butternut squash with pecan milk, cocoa powder, and maple sugar to create a dessert that's wonderful to the taste buds. This dairy-free treat is a delicious way to enjoy the bounty of Indigenous ingredients! Perfect for cooling down on warm days or savoring after a hearty meal. Top with your favorite fruits, a sprinkle of maple sugar, or even more chocolate for an extra touch of sweetness.

Chapters:
0:15 - Intro
0:20 - Prepping Squash
2:38 - Blending Ingredients Together
4:05 - Serving

Recipe:
1 butternut squash
1 tsp olive oil
1 tsp salt
2 tbsp water
¼ cup pecan milk (or other dairy-free alternative)
¼ cup cocoa powder
¼ cup maple sugar

Directions:
Preheat the oven to 350 degrees.

Cut the neck off of the butternut squash. Then cut off the stem so that it can stand up flat when upright, peel squash.

Slice in quarters and rub olive oil over the squash and sprinkle with the salt, massaging it into the squash so that it is evenly incorporated, and place on a baking sheet.

Pour the water onto the baking sheet around the squash.

Bake in the oven for 20 minutes.

Once the squash is done, let cool for 5 minutes, then cut into smaller pieces and place them in a blender, along with the pecan milk, cocoa powder and maple sugar.

Blend on high for 15 - 30 seconds or until smooth.

Once done, pour into a bowl and place in the fridge for 1-2 hours so that it can set.

After fully chilled, place in serving bowls and top with chocolate, fruit, maple sugar or any of your favorite toppings!