Healthy Roasted Butternut Squash Trifle is light and creamy while still on the healthy side. The Trifle is gluten free and loaded with beautiful flavors and textures.
We love making Trifles because they are the most easy and yet stunning desserts. I have quiet a few on the blog for you to enjoy, like delicious Brownie Trifle Pudding, Coconut Tiramisu Trifles and Butterscotch Banana Trifle.
Butternut Squash Trifle
This Roasted Butternut Squash Trifle is the type of dessert I like to have on a weeknight, because its sweet, delicious, yet not heavy. Also, with Valentine’s Day approaching, this would be such a perfect dessert to serve or to share with your sweetheart. In addition, its easy to make and looks just stunning.
This Roasted 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.
Why You’ll Love These Butternut Squash Trifles:
- They are rich and refreshing, and would be a show stopper dessert.
- Also, easy to find ingredients and minimum prep work is needed.
- Perfect for brunch parties and for bigger crowds.
- In addition, perfect for Valentine’s Day occasion.
- Can be made 1 day in advance so you don’t have to worry about a last minute dessert.
- Can be served with variation of topping such as shaved almonds, pistachios, blueberries, raspberry.
What is a Trifle desert?
Trifle in English cuisine is a dessert made with fruit, an a layer of finger or brownies and custard. It can be topped with whipped cream.
How long does the Trifle take to set?
Once you cover the brownies with whipped cream, cover the dish with cling film and leave to set in the fridge for about two hours. It is best for trifle to settle for few hours before serving.
Can you store the Trifle?
Leftover trifle can be stored, loosely covered in the fridge, for up to 3 days, after which it will still be edible but the trifle will be very soggy and the cream will become looser, soaking up the whipped cream and syrup. Best to eat the trifle within 2-3 days.
Can you freeze the Trifle?
Freezing the trifle is not recommended, as the cream wouldn’t freeze well, and upon defrosting it will become watery.
Prep time: 30 minutes Cook time: 1 hour Total time: 1 hr 30 mins
- 1 medium butternut squash (halved lengthwise and seeded)
- 2 tablespoons coconut oil
- 2 teaspoons brown sugar
- 1 teaspoon cinnamon
- 1 1/2 cups pomegranate arils
- 2 cups heavy whipping cream
- 2 1/2 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.