I've been making this for a long time now and Little Moo will gobble down firsts and seconds and eat it for breakfast the next day. As usual, I hid some solid nutrition inside, so it actually does make a great breakfast!
1 cup baked autumn squash (Kabocha, carnivale, butternut and delicata are the tastiest. Oddly enough, pumpkin is dry, bland and has very little character.)
1 can organic full-fat coconut milk
1/2 ripe banana
3 dates, pitted
a handful or so of raisins (to taste - this is the sweetener, and it all depends on the flavor of the squash)
1/2 cup crispy nuts (we prefer pecans or cashews, but if you'd prefer a bigger protein kick, try walnuts or even pumpkin seeds for thematic closure. :) )
between 1/4 and 1/2 tsp ground cinnamon to taste
1 tablespoon non-alcohol vanilla
3 tablespoons Bernard Jensen Gelatin
about 1/4 c boiling water
In a strong blender, blend the squash, coconut milk, banana, vanilla, nuts or seeds, cinnamon and dates. Taste it and add raisins until it's sweet enough.
Dissolve the gelatin in the boiling water, then add to the mixture. Blend thoroughly.
Pour into a glass or ceramic pie pan. Cover with a sheet of wax paper, then seal with a sheet of aluminum foil. Chill well for 24 hours or overnight.
Feeds 3 people for dessert one night and breakfast the next day with a bit leftover. I'd say that about 6-8 people could finish it off in one sitting.
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