Recipe adapted from Yankee Magazine
Love pumpkin pie, but hate the calories? Unsatisfied with commercial piecrusts, but don’t have time and/or skills to prepare them yourself? Is preparing pumpkin too time-consuming and messy, yet you eschew the can? Looking for a new twist on old-fashioned flavor with easy preparation? I have good news for you. This recipe adds an unusual spiciness to an easy-prep butternut squash pudding. Although Yankee magazine fashioned this pudding to stand on its own, adding a pastry or crumb crust isn’t out of the question, nor is substituting fresh or canned pumpkin for the squash.
|Molasses Compliment the Squash|
|Simple Prep: Mix it All Together|
During these next few weeks we’ll see plenty of butternuts and pumpkins at Farmers’ Markets and grocery stores. I hope you’ll enjoy making this easy dessert with the last of this fall’s vegetables.
serves 6 – 8
Sunflower or other oil spray
½ cup sugar
1 tbsp. flour
½ tsp. salt
1 tsp. ground ginger
½ tsp. ground nutmeg
3 large eggs, at room temperature
1 – 12 oz. can evaporated skim milk
2 tbsp. milk (lowfat or whole)
1½ cups cooked, pureed butternut squash
2 tbsp. light molasses (not blackstrap)
1 tbsp. melted butter
Spray a 1½ quart casserole lightly with oil spray. Preheat oven to 350 degrees F.
In a small bowl, mix together sugar, flour, salt, ginger, and nutmeg. Set aside.
In a large bowl, whisk eggs until light and foamy. Whisk in evaporated and regular milk. Whisk or beat in pureed squash until well blended. Stir in molasses and melted butter.
Sprinkle sugar mixture into squash mixture and stir to blend thoroughly.
Pour into oiled casserole. Bake at 350 degrees F for about 1¼ hours, until center is risen and inserted toothpick comes out clean.
This pudding is also delicious with pumpkin if you do the following:
Follow DIY Pumpkin Puree Instructions here. Remember to allow time for puree to drain off liquid. Or try using canned pumpkin (I haven’t tried this yet).
Increase sugar to ¾ cup.