Healthy Roasted Butternut Squash Trifle
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This roasted butternut squash trifle is light and creamy while still on the healthy side. Gluten free and loaded with beautiful flavors & textures.
After so many rich and indulgent desserts, I want to share today a more tame one. Don’t be fooled, this one is equally delicious, while still on the light side. This roasted butternut squash trifle is the type of dessert I like to have on a weeknight, its sweet, delicious, but not heavy at all. With Valentine’s Day approaching this would be such a perfect dessert to serve or to share with your sweetheart.
This skinny butternut squash trifle is very easy to make, it has sweet notes of cinnamon and brown sugar. The squash is roasted to perfection, pureed and topped with crunchy and juicy pomegranate arils.
A cloud of sweet and fluffy whipped cream is added on top for a creamy and indulgent finish. A little unsweetened dark cocoa powder adds the perfect bitter contrast and finish to this stunning dessert.
I am such a huge fan of trifles, I make them a lot, almost for any celebration that we have. I also make the “skinny” or “light” ones more often. I convert them in delicious and guilt free treats that we can enjoy as a family after a good meal.
I also like how they look, I specifically prefer individual trifles, first, they look so beautiful in their individual glasses, layers of different colors and textures are calling your name. They make such a gorgeous addition to any dessert spread table.
These cinnamon roasted skinny butternut squash trifle with pomegranate arils and whipped cream received good reviews from my girlfriends who each enjoyed a glass. The trifle is also gluten free, so imagine how happy your gluten free friends would be to dive into this goodness. You can also customize it and make it vegan by using coconut whipped cream instead of heavy whipping cream. Check here my recipe for coconut whipped cream.
- 1 medium butternut squash, halved lengthwise and seeded
- 2 tablespoons coconut oil
- 2 teaspoons brown sugar
- 1 teaspoon cinnamon
- 1½ cups pomegranate arils
- 2 cups heavy whipping cream
- 2½ tablespoons granulated sugar
- cocoa powder
- Preheat oven to 400 degrees F.
- Place butternut squash halves on a large baking sheet with the flesh side up. Drizzle with coconut oil and sprinkle brown sugar and cinnamon equally over each squash.
- Roast 50 to 60 minutes, until flesh is fork-tender.
- Let the squash cool, remove the skin and using a fork puree it.
- Layer the pureed butternut squash equally in 5 trifle glasses (any medium size glass) as the first bottom layer. Top with pomegranate arils.
- Using a mixer, combine the heavy whipping cream and sugar and whisk until stiff peaks form.
- Distribute equally over the trifle as the last layer. Garnish with cocoa powder.