Fall Salad or Dessert

Kabocha Squash Pudding

1 kabocha squash
1 t fresh ground nutmeg
1 t ground cardamom
1 cup almond milk
1 T maple syrup
1/4 chopped walnuts
1 fuji apple chopped
1 t anise seeds
1 t vanilla
1 T coconut oil

Cut squash into quarters and sprinkle nutmeg and cardamom inside. Steam squash until tender. As soon as it is cool enough to handle, scrape flesh from skin and put in large mixing bowl. Mash and mix squash flesh adding almond milk as needed to create thick paste. Add balance of ingredients and mix well. May serve warm or refrigerated. Keeps for 2-3 days.