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Ingredients
US|METRIC
4 SERVINGS
- 4 cups roasted butternut squash (or 2 lb. after cooking)
- 1/4 cup cane sugar (evaporated)
- 1/4 cup brown sugar
- 1 tsp. kosher salt
- 1 tsp. ground ginger
- 1/2 tsp. ground allspice
- 1 Tbsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 3/4 cups coconut cream
- 1/3 cup cornstarch
- 2 Tbsp. brandy
- 3/4 cup gluten-free flour (Bob’s Red Mill brand)
- 1/2 cup buckwheat flour
- 1/2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 pinch kosher salt
- 1/2 cup cane sugar (evaporated)
- 3 Tbsp. coconut oil (melted)
- 1/4 cup water
- 1 tsp. vanilla bean paste
- 1/4 cup cane sugar
- 1/4 cup hot water
- 1 1/4 cups coconut cream
- 2 tsp. vanilla bean paste
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