Delicious Squash Pudding Recipe: Perfect for Fall Nights
Listen up, all you rookies and seasoned bakers out there! Do I have a recipe worth trying for you. Get ready for a true taste of the South with my squash pudding recipe.
I’m not just talking about any old squash pudding, folks. This is the best squash dessert you’ll ever eat, and it’s as healthy as it is delicious. With a combination of winter squash such as Butternut squash or yellow and summer squash like pattypan and zucchini, this dessert will satisfy any sweet tooth while giving you a healthy dose of vitamins, minerals and fiber.
Not convinced? Remember that this pumpkin-like squash was once a staple of Native Americans’ diet, and now’s the time to revisit its versatility. Trust me; Henry Ford didn’t revolutionize the auto industry without simultaneously perfecting his winter squash pudding recipe.
So roll up your sleeves, grab your apron, preheat your oven to 350 degrees Fahrenheit, and get ready for some finger-licking goodness. You’re in for a treat with this Squash Pudding Recipe!
Why You’ll Love This Recipe
I can already tell that you’re going to fall in love with this squash pudding recipe. I mean, who wouldn’t be enticed by the aroma of nutmeg and vanilla wafting through their kitchen?
But let me tell you, this delicious recipe goes beyond just being a tasty dessert. Not only is it easy to whip up, but it’s also relatively healthy compared to other dessert options out there, making it the perfect guilt-free indulgence.
Plus, it’s versatile. You can use either butternut squash or summer squash for this recipe, depending on what’s in season or what you have available in your pantry. And if you’re feeling adventurous, you can even substitute squash with canned pumpkin.
But don’t just take my word for it. This recipe has been passed down through southern generations; its origins dating back to Henry Ford’s time. It’s safe to say that this recipe has stood the test of time and has become a beloved classic for a reason.
So go ahead, give this savory twist on pudding a try. Trust me; your taste buds will thank you.
Ingredient List
- Butternut squash pudding:
- 4 cups peeled and seeded, Butternut squash (or winter squash)
- 1 cup granulated sugar
- 3 eggs
- 1 can (12 ounces) of evaporated milk
- 2 teaspoons of ground nutmeg
- 2 teaspoons of vanilla extract
-
A pinch of salt
-
Summer squash pudding:
- 3-4 cups of sliced or grated yellow squash, crookneck squash or zucchini (or white squash)
- 1 cup granulated sugar
- 3 eggs
- 1 can (12 ounces) of evaporated milk
- 1/2 cup of butter, (medium size pieces)
-
1 teaspoon of vanilla extract
a pinch of salt -
Southern Summer Squash Pudding:
- 2 pounds peeled and seeded squash such as yellow crookneck, zucchini, pattypan or a combination.
- 1/2 cup granulated sugar, white or brown
- 3 large eggs, beaten
- *1 can (12 ounces) of evaporated milk.
- *1 large butternut squash peeled, seeded and chopped into small cubes.
- *1/2 cup coconut cream.
*Ingredients used only in the Southern Summer Squash pudding recipe.
The Recipe How-To
Here we are at the heart of the matter: the recipe itself. With all of our ingredients assembled and ready to mingle, let’s dive in!
Prep the Squash
First, it’s time to get up close and personal with our star ingredient: the squash. We’ll need 4 cups of peeled and seeded squash for this recipe. So grab a sharp knife and start cutting away. For an extra hearty option, we suggest using butternut squash, but feel free to experiment with other varieties such as yellow squash or crook neck winter squash.
Combine Dry Ingredients
With our squash prepped, we can now shift our focus to the dry ingredients. In a medium-sized mixing bowl, combine 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of ground nutmeg, and a pinch of salt.
Add Wet Ingredients
Next up, it’s time to incorporate our wet ingredients into the mix. Start by melting 1 cup of butter in a medium-sized saucepan over medium heat. Once melted, remove from heat and mix in 3 eggs until fully combined. After that, stir in 1 can (12 oz) of evaporated milk and 2 teaspoons of vanilla extract.
Combine Everything!
Take your bowl containing the dry ingredients and pour in your wet mixture while stirring slowly. Mix everything together until you have a cohesive batter — no chunks or lumps left behind.
Bake It Up
It’s nearly showtime! Grab a 9×13-inch baking dish and grease it liberally with butter. Then carefully pour your batter into the dish – it should come up to around half an inch from the top. Preheat your oven to 350℉ (175℃) before putting your dish in for a bake between 45-50 minutes.
And there you have it! Once fully baked and golden brown, take out your delicious new creation from the oven and allow it some time to cool down before serving it in big scoops or even adding toppings like whipped cream or a dash of cinnamon on top for extra pizzazz!
Substitutions and Variations
Let me tell you, one of the secrets of a good recipe is the flexibility it offers in terms of substitutions and variations. The squash pudding recipe is no exception. Here are some ideas to experiment with:
– Squash Variety: The best butternut squash variety to use is the one that’s fresh and readily available to you. You can also try using other types of squash like spaghetti squash, acorn, kabocha, or even zucchini.
– Flour Choice: For a gluten-free version, cornstarch is an excellent alternative to wheat flour.
– Milk Substitute: Swap out milk with plant-based options like almond, soy or coconut milk for those who prefer a vegan twist.
– Spice It Up: Add a pinch of cinnamon or cardamon instead of nutmeg if you’re not fond of the bold flavor. In want something richer, try adding more vanilla extract.
– Sugar Source: Don’t hesitate to soften up the granulated sugar with brown sugar or honey for more complex and rich flavors. Alternatively, use maple syrup for a more natural sweetness.
– Texture Boosters: For varied texture, sprinkle some nuts or flaked coconut onto the top layer of your pudding before baking.
Experiment and enjoy; don’t be afraid to get creative!
Serving and Pairing
Now that your butternut squash pudding is finally out of the oven and all ready to be devoured, you may be wondering what to serve it with. The answer is – pretty much anything!
This pudding is so versatile that it pairs well with a variety of sides, making it a perfect addition to any meal. If you’re looking for something sweet, then try serving it with whipped cream or a scoop of vanilla ice cream. The nutmeg and vanilla flavors in the pudding will complement the creamy texture of the ice cream, creating a dessert that melts in your mouth.
If you prefer savory sides, then this pudding also goes well with roasted chicken or turkey. The flavors of the pudding add a nice contrast to the rich and savory flavors of the meat. You can also pair it with grilled vegetables like asparagus or zucchini for a lighter meal.
For those who love cheese, you can sprinkle some parmesan cheese on top of the pudding and let it melt in the oven for an even richer flavor. The cheesy crust will add a nice crunch and texture to each bite.
If you want to get creative, try crumbling some bacon bits over the top or adding some sauteed mushrooms for an extra punch of umami flavor.
No matter how you choose to serve it, one thing’s for sure – this butternut squash pudding is bound to be a hit at any meal. So go ahead and experiment with different pairings until you find your perfect match!
Make-Ahead, Storing and Reheating
Ah, storing and reheating – the bane of every cook’s existence. But fear not, my dear friends, for I have some helpful tips to ensure your squash pudding remains as delicious as the day it was baked.
Now, if you plan on making this Southern summer squash or butternut squash pudding ahead of time, there are a few things to keep in mind. After removing the dish from the oven, allow it to cool for at least 15 minutes before covering it with plastic wrap and placing it in the fridge. You can store it in the refrigerator for up to 3 days.
When reheating the pudding, preheat your oven to 350 degrees Fahrenheit. Place the covered dish into the oven and bake for 20-25 minutes or until heated through.
Alternatively, you could reheat individual servings in the microwave for quick and easy access, but be sure not to overcook them.
But what if you have leftovers? Well, fear not my friends because this dessert is great for freezing. Simply allow it to fully cool before wrapping it tightly in both plastic wrap and foil before shoving it into your freezer.
When you’re ready to enjoy your winter squash or yellow squash pudding again, move it from the freezer to the fridge overnight so that it can thaw out evenly. Once thawed, remove all wrappings and place in a preheated oven at 350 degrees Fahrenheit for around 25-30 minutes or until heated through.
Just remember: whether reheating or freezing this delicious dish, always make sure to cover it tightly so that no air can get in!
Tips for Perfect Results
Let me give you some tips for making the perfect squash pudding. Baking a delicious dessert is both an art and a science, so every little detail counts. Don’t worry, though; with these tips, you’ll achieve perfect results every time.
First off, it’s crucial to use the right ingredients. For this recipe, I recommend using butternut squash or yellow squash. Sure, other varieties like zucchini or spaghetti squash could work as well, but it might not give the same results that you’re hoping for.
In terms of spices, make sure you have nutmeg on hand—it pairs beautifully with the sweetness of the squash. The vanilla extract will also enhance its flavor profile. For the best texture, stick to whole milk and evaporated milk rather than lighter options like skim milk.
The flour in this recipe may seem like an odd addition but trust me on this— it will help thicken the pudding and give it that traditional consistency that everyone loves.
When preparing the squash, make sure to peel it thoroughly and remove all seeds and guts from inside. This will prevent any bitter flavors from developing in your dish. Additionally, after you’ve cut up the squash into cubes, dry them off with a paper towel to get rid of excess water.
Preheat your oven to about 350 degrees Fahrenheit which is around 180 degrees Celsius as this will allow the pudding to bake evenly. Butter the medium-sized baking dish thoroughly before pouring in the mixture.
Lastly, a common mistake people make is overcooking their pudding—it can result in a chewy or rubber-like texture that isn’t ideal. To avoid this problem check your pudding at regular intervals after 45 minutes of baking. The end result should be golden brown and slightly wobbly in the center.
Follow these tips closely and before you know it, you’ll be baking perfect squash pudding every time!
Bottom Line
As I bid you farewell, don’t hesitate to try out this squash pudding recipe for your next dessert. Whether it’s a winter or summer squash, this dessert is one of those healthy recipes that will have your taste buds begging for more. With the variety of substitution options, you can get creative and bake up a storm.
So go ahead, roll up those sleeves, fire up that oven to 350 degrees, and get started on whipping up this savory squash pudding recipe that will leave your guests and loved ones wanting more. Try out the various substitutions and variations mentioned in the article to make it your own unique creation.
Remember, as Henry Ford once said, “Coming together is a beginning, staying together is progress, and working together is success.” So let’s all come together and share with each other our experiences when trying out this recipe or any other dish out there. Let’s learn from one another and try to turn our kitchens into a platform where we celebrate different cultures through cuisine.
In conclusion, let’s use food as a medium to bring us together and create unforgettable memories with our dearest ones. Happy baking!
Squash Pudding Recipe
Ingredients
- 3 medium yellow squash
- 3 tablespoons flour, heaping
- 1/4 cup butter
- 1 cup sugar
- 3 eggs
- 1 (12 ounce) can evaporated milk
- 1 tablespoon vanilla
- nutmeg
Instructions
- Cut the squash into approximately 1-inch chunks.
- Cook until tender; either by boiling in water on the stove or cooking for about 9 minutes, stirring once, in the microwave.
- Drain well and puree in blender.
- Mix all ingredients, except nutmeg, well.
- Pour into greased casserole dish. Sprinkle with nutmeg.
- Bake 350° for at least 45 - 60 minutes, or until set. (The original recipe says 35 minutes, but it's still like soup at that point for me.).
- Serve warm or cold.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.