- 1 butternut squash (3-4 cups puréed)
- 3 tablespoons agar agar flakes
- 1 tablespoon barley malt
- 1 teaspoon tahini
- 1/8 teaspoon sea salt
- 1 tablespoon arrowroot powder
Boil squash for about 30 minutes or until done, peel, and puree in a handmill or food processor. Put back in saucepan on stove, add agar agar powder, barley malt, tahini, and sea salt. While simmering, mix arrowroot (or kuzu) in water and add to squash. Simmer 5 to 10 minutes more. Place in dessert bowls and let set.