Butternut & Coconut Polenta Pudding

• Roasted Butternut Squash
• 1 Butternut Squash
• Splash Canola Oil or Cooking Spray
• Polenta
• 1 cup Coarse Ground Polenta (fine ground OK too)
• 3 cups Water
• a few pinch(s) Salt, Ground Ginger, Cinnamon
• 1/2 cup Light Coconut Milk
• 1 tablespoon Vanilla Extract or Vanilla Paste
• 1 tablespoon Butter
• Sweeten to taste with Stevia, Maple Syrup, Honey, Agave, Brown Sugar
• Optional for garnish: Unsweetened Coconut Flake, Candied Ginger, Berries, Splash of Coconut Milk

1. Preheat oven to 400?F.
2. Clean squash, leave skin on. Cut the top and then the bottom off.
3. Cut the squash down the middle and scoop out the seeds with a spoon.
4. Slice squash into large chunks.
5. Spray or lightly coat flesh with a bit of Canola oil. Spray baking pan as well. Put squash flesh side down in baking pan.
6. Roast for about 50 minutes, until squash is very soft and golden brown.
7. Let cool and remove the skins.rnMash some squash so you have about 1/2 cup. You will have plenty of leftover squash for other recipes.
8. Whisk 1 cup polenta into 3 cups boiling water.rnImmediately turn heat down to a simmer.
9. Sprinkle salt, cinnamon, and ginger into polenta.rnContinue to stir until polenta is very thick like a paste.
10. Remove from heat and stir in coconut milk, vanilla, butter and sweetener of choice. Adjust seasonings if needed. I used 2 tsp powdered stevia. If using Maple, Agave, Honey or Brown Sugar I would start with 1/4 cup and add to taste.
11. Serve warm. Top with with fruit, nuts, coconut milk or candied ginger.rnEnjoy!!

butternut squash, butternut, canola oil, polenta, ground polenta, water, salt, light coconut milk, vanilla, butter, sweeten, coconut

Taken from food52.com/recipes/2077-butternut-coconut-polenta-pudding (may not work)