2 parts roasted winter squash puree
1 part unsalted melted butter, cream, or half-and-half
1 part honey or dark maple syrup
Pinch of salt
Cinnamon, nutmeg, ginger or pie spice (optional)
Combine well and adjust ingredients to taste.
This dessert couldn't be easier or more delicious. Experiment with the proportions to find a level of richness and sweetness that works for you. Mixing in a blender or food processor, or with a handheld stick blender, will make for the smoothest "pudding," but stirring with a fork will certainly also work. Whipped cream on top never hurts.
2 parts roasted winter squash puree 1 part unsalted melted butter, cream, or half-and-half 1 part honey or dark maple syrup Pinch of salt Cinnamon, nutmeg, ginger or pie spice (optional) Combine well and adjust ingredients to taste.
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I was the kind of kid who loved sour candies (and still do), so I like rhubarb straight up, raw - especially early in the season and fresh off the plant. But if you aren't so into sour, or if you've got older, more intense, stringier stalks - or if you just want a crazy-delicious dessert to share with friends - cooking it with a bit of maple does the trick. (Don't forget that the leaves of rhubarb are poisonous - only use the stalks!) Variations: add orange zest, star anise, cinnamon, or ginger to the poaching water; replace some or all of the water with wine, congac, apple cider, or ginger ale; serve with whipped cream, marscapone, a honey drizzle, chocolate sauce, or raspberry sorbet.
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