I have made this as my dessert before, but today it was actually my breakfast. I wasn’t terribly hungry, and this gives a bit of a nice sweet taste for which I was in the mood. It hit the spot, and I’m satisfied. It serves only one, so plan accordingly if you are going to share.
As we are in a severe drought here, I decided to include a pressure cooker version that would use a fraction of the water necessary in the stovetop version.
I used organic winter squash puree, and I have seen this exact one in many major grocery stores.
- 1 pkg organic Cascade Farms winter squash.
- 1/4 tsp pumpkin pie spice (or you can use cinnamon and nutmeg)
- 10 drops pure stevia extract (Trader Joe’s) or 3 scoops if you are using the powder. If you do not like the aftertaste of Stevia, then you’ll have to take a bit of a hit in the calorie and sugar department by adding 1 Tbsp raw organic honey or grade B maple syrup.
- In a small saucepan, boil enough water to cover the squash bag.
- Boil, squash still in the bag for 10-12 minutes.
- Empty contents of the bag into a bowl and add remaining ingredients.
- Stir and serve.
Pressure Cooker Method:
- Remove the bag of squash from the box and cut a small hole to release pressure.
- Place it on the rack in the pressure cooker
- Put 1 cup of water into the cooker
- Close the cooker and cook at high pressure for five minutes
- Carefully remove the bag after using the release pressure valve, cut it open, and pour the contents into a bowl
- Stir in remaining ingredients.