Comments on: Creamy Vegan Butternut Squash Pudding

By: Jeanine Donofrio

Jeanine Donofrio — Sat, 17 Jan 2026 15:58:25 +0000

In reply to Marylou Hay. sure!

By: Marylou Hay

Marylou Hay — Fri, 16 Jan 2026 20:53:13 +0000

Can I serve this in a larger dish versus individual ramekins? Taking to a potluck and a single would work much better?

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 31 Dec 2025 19:32:03 +0000

In reply to Wendy.

Hi Wendy, I’m not sure exactly since I didn’t measure it, but I’d guess 2.5 or 3 cups – you could start with 2.5 cups and taste.

By: Wendy

Wendy — Tue, 30 Dec 2025 15:38:11 +0000

I’m interested in making this, but already have puréed butternut squash in my freezer so I’m not starting from the beginning. About how many cups of puréed butternut squash would 5 to 6 cups of cubes process down to? Thanks in advance!

By: Charlene

Charlene — Sun, 24 Nov 2024 18:48:29 +0000

I already have puréed butternut squash. About how much would I need for this recipe? Thanks.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 01 Nov 2024 16:12:45 +0000

In reply to Linda. Hi Linda, I've never cooked squash in the Instant Pot, but if that's your preferred method, you could certainly try it!

By: Linda

Linda — Mon, 28 Oct 2024 23:27:51 +0000

Would it be possible to cook the squash in the instant pot?

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 16 Dec 2022 13:08:20 +0000

In reply to Amanda Wilson. The fresh squash will have a stronger, sweeter flavor, so I'd recommend sticking with that here.

By: Amanda Wilson

Amanda Wilson — Sun, 11 Dec 2022 21:07:19 +0000

Can you use frozen butternut squash cubes instead of fresh butternut squash?

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 28 Nov 2022 15:01:30 +0000

In reply to Leia. Hi Leia, I'm so glad you loved it!