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Butternut Squash Pudding
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6
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Ingredients
- 1 1/2 cups cooked, mashed butternut or other winter squash (substitute canned pumpkin)
- 2 eggs
- 1 14 oz. can evaporated (not condensed) milk
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (optional)
This nutritious dessert makes a tasty preparation for reluctant vegetable eaters.
Directions
- Preheat oven to 325.
- Put all ingredients in food processor and pulse until smooth
and well blended. To make by hand, beat eggs in a mixing bowl. Add squash, beat until smooth, then
stir in remaining ingredients, mixing well.
Pour into 1 1/2 quart baking dish and bake until
a skewer inserted in the center comes out clean, about 40 -45 minutes. (For best texture, bake
with pudding dish set into a larger oven-proof pan or dish with hot water added to a depth of 1 -
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