Step 1

Preheat oven to 400° F.

Step 2

Cut the squash in half top to bottom. Leave in the seeds. Wipe the cut surfaces with olive oil.

Step 3

Line a sheet pan with aluminum foil. Place the squash on the foil cut side up and place in the oven. Bake for a 45 to 50 minutes until the squash is done. Test with a fork. If the fork goes through easily, it’s done.

Step 4

Remove from oven and let cool. Remove the seeds and strings using a fork. Discard.

Step 5

Scoop all of the pulp to a large bowl.  Measure out 1 cup of pulp for this recipe and save the rest for another recipe.

Step 6

Add 1 cup squash pulp, the almond milk and vanilla extract to a blender. Blend to smooth consistency.

Step 7

Transfer to sauce pan. Add maple syrup, cardamom, cinnamon, and agar. Stir to combine.

Step 8

Bring to a boil over low heat, stirring constantly.

Step 9

Once it boils, continue to stir for 1 minute. Remove from heat.

Step 10

Divide between 4 pudding cups. Once cool, refrigerate for at least 2 hours or overnight.

Step 11

Before serving, grate your choice of chocolate on top.