Butternut squash stick dessert
Butternut squash stick dessert
Ingredients
- ½ lb butternut squash
- ¼-½ cup crème- I've used table crème and coconut crème, whipping cream can be used, too. The coconut crème was delicious and a great alternative for dairy-free or vegan cooking.
- Rice paper- I found this at Whole Foods Market
Instructions
- Preheat oven to 375 degrees. Cut the butternut squash
- and scoop out the seeds. Cut the squash into 1 in
- pieces and steam the squash until tender. About 10
- minutes. Mix the squash with crème. Start with ¼ cup
- and add as needed, making sure it does not get too
- loose. Heat the squash with the crème for another 2
- minutes. Prepare the rice paper according to package
- instructions. (Soak it in warm water for 5 seconds,
- then use.) Scoop some of the squash onto the rice
- paper and roll into a thin stick and place on a cookie
- sheet. Repeat until all of the squash is used. Bake
- squash sticks at 375 degrees for 15 minutes.