Post By Jo @ Including Cake
I've seen a lot of pumpkin recipes in blogworld recently...now Autumn has landed, the warming spices are upon us and pumpkin pies have been popping up on my blog feed and on my Instagram with regular occurrence!
Over here in the UK pumpkin is less of an obsession than for our American counterparts and I tend to use squash as my first port of call over pumpkin. I had a little left over a few days ago and so thought I'd put it to good use in a creamy filling mug snack.
The original idea was sparked from this recipe where canned pumpkin was used, I tweaked the recipe to use grated squash and a dollop of nut butter for super creaminess. You can use either almond or cashew paste to suit. I had added a little extra whipped nut butter as a creamy topping...but it pretty much sunk!!
This mug had a subtle creamy spiced flavour and the squash was not very pronounced. For a more deeply flavourful mug try roasting the pumpkin or squash first. You could roast and puree a larger batch and save a little bit aside for this mug full! Or if you can find canned pumpkin puree you can use that instead.
Recipe: Creamy spiced pumpkin mug
- 1 cup boiling water
- 1 - 2 tsp almond/cashew paste
- ¼ cup packed grated squash or pumpkin
- ½ tsp mixed ground spices to taste- ginger, cinnamon, mixed spice
- 4 drops vanilla stevia (or other preferred sweetener)
- grated nutmeg on top- optional
Add all ingredients to a small pan and simmer whilst stirring well for 5 minutes. Blend with a stick blender and serve in a mug with a little grated nutmeg (or a dollop of cream) on top.