First off, cut your honeynut squash or butternut squash in half. Remove the seeds. Rub the interior of each half with some olive oil or coconut oil. Place halves, cut side down, on a baking tray, and bake in a preheated oven set to 375 degrees F for 35 minutes or until squash flesh is tender. Remove squash from the oven. Let cool a bit and then scoop out the squash flesh. You will be using 1 cup of it for 2 servings of this squash pudding.

Add the baked squash into a blender.

Then, melt the coconut oil by placing it in a microwave-safe bowl and microwaving it for 20-30 seconds. Then add melted coconut oil into the blender with the squash.

Open the can of coconut cream and scoop out as much of the solid parts of the coconut cream as you can and add that to the blender as well.

Then add in the sweetener, cinnamon, and cardamom, and blend until all ingredients are well incorporated and the mixture is smooth.

Spoon into individual servings jars and chill for about an hour or so.

Serve with whipped coconut cream and pomegranate arils.