Creamy Vegan Butternut Squash Pudding

Preheat the oven to 425°F and line a large baking sheet with parchment paper.Arrange the squash cubes on the baking sheet and toss with just a little bit of olive oil. Roast for 30 to 35 minutes or until tender. (Note: the squash does not need to be golden brown, just very soft).Transfer the squash to a blender and add the coconut cream, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth, adding almond milk, if necessary, to reach a blendable consistency. Taste and adjust the sweetness and spices to your liking.Transfer to ramekins or bowls and chill 4 hours or overnight. Serve with desired toppings.