Butternut Squash Chocolate Pudding 

Ingredients: 

• 3/4 cup leftover cooked butternut squash
• 2-3 tbsp cocoa powder
• 2 tbsp maple syrup or honey
• 2 tbsp nut butter of choice (peanut, almond, etc…)
• 1 tsp vanilla extract 
• 1/4 tsp salt (optional)
• 1/4 cup water, milk or plant milk

Directions:

• In a food processor, blend butternut squash, cocoa powder, maple syrup/honey, nut butter, vanilla, , and salt together. 
• Add water or milk, and blend. You can serve immediately, or refrigerate for 1-2 hours for flavors to set.