Why is it good this time of the year to have roasted pumpkin or squash ready to go in the fridge at a moment’s notice? Because it can be used in so many tasty ways. It can be added to a smoothie, it can be used to make a quick blended soup, it can be warmed up as a side dish and it can even be used to make dessert.
A few days ago, I was about to try this easy and great sounding cookie recipe and instead, I used similar ingredients to make a pumpkin mousse parfait. What was so wonderful about this recipe besides the flavor? It took minutes to make–because I had roasted butternut squash in the fridge, and because it didn’t require cream to be whipped.
If you love the flavor of pumpkin pie, then you’ll love this easy, creamy, decadent, pumpkin mousse. It’s actually a squash mousse, but that doesn’t sound so good : ) And besides, this can easily be made with fresh or canned pumpkin and I will try it some day. I will also make the original cookie recipe, because if I like the taste of this mousse, I’m sure I’ll like the taste of the cookies.
Warning…I wrote about the fact that nut butters, like almond butter are calorie dense and should be eaten in moderation. This recipe uses an all-natural nut butter as well, so this mousse would compare to a traditional whole-cream-based mousse with regard to calories. It’s meant to be eaten slowly and deliberately so that you can enjoy every bite.
1 c roasted squash or pumpkin
½ c all natural nut butter (peanut, almond, cashew, etc.)
¼ c plus 2 T maple syrup
2 t cinnamon
1 t nutmeg, cardamom
½ t ginger
¼ t cloves
1 t sea salt
plain Greek yogurt
Add the first eight ingredients (minus the 2T maple syrup) to a food processor and process until smooth and well blended. Mix the remaining maple syrup, or enough to taste, into the yogurt to cut the tangy-ness.
Into serving glasses or bowls, add a layer of mousse then a layer of yogurt then a second layer of mousse. Top the desert with a dollop of yogurt. Add raisins or chocolate nibs or shavings if desired. Serve immediately.