Butternut Squash Trifle
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.
Servings 6 servings
- 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.
Calories: 429kcal | Carbohydrates: 31g | Protein: 3g | Fat: 34g | Saturated Fat: 22g | Cholesterol: 108mg | Sodium: 36mg | Potassium: 596mg | Fiber: 4g | Sugar: 14g | Vitamin A: 14455IU | Vitamin C: 30.9mg | Calcium: 119mg | Iron: 1mg