Butternut Squash Dessert Pudding Recipe

  • 1 butternut squash - peeled and cut into pieces
  • 1/2 Margarine
  • 1/4 vanilla ice cream
  • 1 Sugar
  • 1 flour
  • 3 Eggs
Preheat oven to 350°.

Cook the butternut squash in water until soft. Drain and puree with an immersion blender. Add the remaining ingredients and mix again with immersion blender.

Pour into a Pyrex dish or 2 graham cracker pie crust.

Bake for 30 - 55 minutes until set.

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