Fall’s here and that means that the farmers markets are officially overflowing with my favorite fall food, squash!
Last week I raved about why kabocha squash is my #1 and shared a simple recipe for roasting it. Today let’s turn our roasted squash into a dessert! This Roasted Squash Mousse is awesome on it’s own and even better sprinkled with toppings. As you’ll see in the photos below, I started by sprinkling crumbled up coconut manna (it’s solid below 76°) but decided to add cacao nibs, pumpkin seeds and dried coconut, and I have to say that this concoction tasted pretty amazing.
I’ve always used kabocha in this recipe because is one of the sweetest and creamiest types of squash, but I’m sure any kind of squash you try would still be delicious.
Roasted Squash Mousse
makes 6-8 servings
What you’ll need:
- 1 medium squash, roasted
- 1 can coconut milk (start by adding 1/2 of can and add more as needed)
- 1 tbs vanilla extract
- 2 tbs agave
- 1 tbs pumpkin pie spice
- 2 tbs coconut oil
- dash of salt
- optional toppings- coconut manna, pumpkin seeds, cacao nibs, dried coconut…
- Allow squash to cool and scoop roasted squash from peel. Place in blender and combine with all other ingredients until completely smooth.
- Chill in refrigerator for at least an hour before serving. Enjoy on it’s own or sprinkle with toppings!