A simple, gluten-free, and naturally sweet pudding combining baked squash with rich dark chocolate. Perfect for an elegant yet wholesome dessert you can prepare at the very last minute in case you can freeze it.

Ingredients:

For the Pudding:

• Squash, peeled and diced: 350g
• Dark chocolate: 70g
• Unsweetened cocoa powder: 14g – 1 spoon
• Plant-based milk (or dairy milk): 28ml
• Pure vanilla extract: 1 teaspoon
• Ground cinnamon: ½ teaspoon

For the Base & Decoration (Optional):

• 5 biscuits of your choice (amaretti recommended because they are gluten free)
• Goldenberries, candied orange peel, or fresh fruit of choice for garnish

Instructions:

Prepare the Squash

1. Clean and cut the squash into small cubes.

1. Roast in the oven, covered at 170°C (340°F) for 20 minutes, or cook in a skillet over medium heat until very soft. If using a skillet, cook until the squash is tender and easily pierced with a fork.

Make the Pudding Mixture

3. Blend the cooked squash until smooth.
4. Melt the dark chocolate using either the microwave (in 30-second intervals, stirring between) or a bain-marie (double boiler).

3. Pour the melted chocolate onto the squash puree and mix well.
4. Add the cocoa powder and plant-based milk, stirring until fully combined.
5. Add the vanilla extract and cinnamon, then mix thoroughly.

Assemble

8. Line a mold or small baking dish with parchment paper.
9. Pour the pudding mixture into the prepared mold.
10. Crumble the biscuits and sprinkle evenly over the top surface (this will become the base when inverted).
11. Cover tightly with plastic wrap or foil.

Chill

Refrigerate for 4–5 hours, or freeze for at least 2 hours, until the pudding has a firm, compact texture.

Serve

13. Once set, invert the pudding onto a serving plate and carefully remove the parchment paper.
14. Decorate the top with goldenberries, candied orange peel, or your choice of fresh fruit.
15. Serve immediately.

Tips

• You can use any variety of plant-based milk (almond, oat, soy, coconut) or regular dairy milk.
• Feel free to experiment with different biscuits for the base—try ladyfingers, digestive biscuits, or butter biscuits.
• The pudding can be made up to 2 days ahead and stored in the refrigerator before serving.
• For a more decadent version, add a pinch of sea salt to enhance the chocolate flavor.