 | | 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 - 2 inches.)
- Serve warm or chilled. Delicious with vanilla ice cream or whipped cream.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6
|  | | 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) |
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