In order to have this at a moment's notice, I freeze some roasted butternut squash (pumpkin puree) in an ice cube tray. Each cube is about 1 tablespoon, and for this recipe an estimate is good enough. I add 4 ice cubes for 1/4 cup of pumpkin puree. If you think ahead, thaw a few cubes in the refrigerator a few hours or overnight before heating up this delight. To make this Keto or low carb, use sugar-free maple syrup or another low-carb sweetener.
1/2cupcoconut milkor almond milk or other dairy-free milk