Peel squash, then remove seeds and dice into small cubes. Steam until soft (approximately 15 minutes). Let squash cool for 10 minutes, then put into blender or food processor and puree until smooth. Add spices and vanilla, blend until well combined.
Place puree into bowl and let cool for 20-30 minutes.
Once cool, add soy yogurt and stir/whisk until well mixed and it’s totally smooth. Serve chilled. Makes 2 servings.
Replace cinnamon and nutmeg with 1/8 teaspoon cardamom
Season with just cinnamon
Add a tablespoon of chopped walnuts and/or dried cranberries[wpurp-searchable-recipe]Vegan Winter Squash Parfait – – – [/wpurp-searchable-recipe]