Autumn should not pass without the lovely flavour of squash. Muscat squash with baked apple blends to a wonderful sweet sauce. To be eaten as is, or layered into a fine dessert.

I kept seeing muscat squash in the stores, yet have cooked nothing with it. I bought one and began experimenting. I’d already done the savoury stuffed squash this year and was looking for a sweet dish this time.

This recipe is easy. Roast the squash and apples, add the rest, and blend. Don’t forget to keep the seeds you can roast them.

Whether this is a pudding, or a sauce, led to a bit of debate with my friends. Squash sauce isn’t common, and squash mash would be weird. Yet, despite setting with the locust bean gum, and some coconut fat, it’s not creamy, thus “pudding” feels wrong. But if I write “pudding” enough here in the text, the search engines should match on that word, anyway. Pudding.

I’ve kept the spices limited, enough to taste, but not enough to overwhelm. I have no desire to mimic that “pumpkin spice” taste. The squash and apple are dominant here. This is however not the reason why I don’t write pumpkin in the name. To me that’s a specific type of squash. Though many people use pumpkin to describe any squash. So, if you like, you could call this “Spiced Pumpkin Pudding”.

If you intend on eating this warm you can leave out the locust bean gum. It’s there to help it set, allowing for better layering, like in the dessert in the picture. You’ll see it many of my recipes, where a traditional recipe might use corn starch instead.

If you look at the nutritional information, it may appear to have a lot carbs, but overall it doesn’t have many calories. Also, if you layer it with almonds and whipped cream, the balance will swing to fat. This makes it a healthy snack.