Will this dessert recipe– from our Kitchen Table to yours – become a new family favorite? Whip up Butternut Squash Mousse Parfaits to add just the right amount of sweetness and spice to your holiday menu, or use this recipe anytime to treat yourself while filling your home with the unforgettable scents of the season. 

Ingredients

Serves 4 

•1 cup pureed butternut squash 

•1 tablespoon coconut oil 

•3 tablespoons maple syrup 

•½ teaspoon vanilla bean paste 

•½ teaspoon cinnamon 

•¼ teaspoon ginger 

•1⁄8 teaspoon nutmeg 

•1⁄8 teaspoon cardamom 

•pinch of cloves 

•1⁄8 teaspoon salt 

Whipped Coconut Cream 

•2 ½ cups coconut cream 

•2 tablespoons maple syrup 

•½ teaspoon vanilla 

•1⁄8 teaspoon salt 

Granola 

•¼ cup coconut oil 

•2 tablespoons maple syrup 

•¼ teaspoon vanilla bean paste 

•1¼ cup rolled oats 

•¾ teaspoon cinnamon 

•½ teaspoon ginger 

•1⁄8 teaspoon cardamom 

•1⁄8 teaspoon nutmeg 

•½ cup chopped hazelnuts 

Directions

Butternut Squash Puree  

Cut a butternut squash in half lengthwise and remove the seeds. Lightly oil squash and place cut side up on a baking sheet. Roast  in a 350° F oven for 25 – 35 minutes, or until the flesh is tender. Allow to cool and scoop the flesh into high-powered food processor. Blend until a smooth puree is formed.  

In a pan, melt coconut oil, maple syrup, and vanilla bean paste. Add puree, spices, and salt, stirring constantly over low heat until the mixture is well combined and warmed through. Set aside and allow to cool to room temperature. To speed up the process, place in refrigerator uncovered, or place in a bowl over an ice bath.   

Whipped Coconut Cream  

Place coconut cream in the refrigerator overnight to allow the cream and water to separate. In the morning, strain off excess water.   

Whisk together prepared coconut cream, maple syrup, vanilla,  

and salt in a mixer or by hand until smooth and creamy.   

Reserve 1 cup to use in the butternut squash mousse.   

Butternut Squash Mousse  

In a bowl combine the cooled butternut squash puree and 1 cup of the reserved whipped coconut cream. Gently fold together until combined and set aside. 

Granola  

Melt coconut oil, maple syrup, and vanilla bean paste.  

In a bowl combine oats, spices, and chopped hazelnuts.   

Pour melted coconut oil mixture over the granola and mix well.   

Spread mixture onto a parchment-lined baking sheet and bake at 350° F for 12 – 15 minutes or until granola is golden brown,   

stirring once or twice to allow for even browning. Then cool.   

Assembling the Parfait  

Spoon an even layer of granola into the bottom of a jar or bowl.   

Follow with a layer of butternut squash mousse, then a layer of whipped coconut cream, and another layer of butternut squash mousse. Finish with a dollop of whipped coconut cream and grate fresh nutmeg over the top. Enjoy!