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Squash Pudding

Squash Pudding Recipe

A great way to use up those extra yellow squash. It goes really well with Thanksgiving leftovers.
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Kid-Friendly, Microwave, Oven, Small Appliance, Summer, Thanksgiving, Vegetable
Prep Time: 20 minutes
Cook Time: 50 minutes
Calories: 259.3kcal

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.

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Nutrition

Serving: 171g | Calories: 259.3kcal | Carbohydrates: 34.3g | Protein: 6.5g | Fat: 11g | Saturated Fat: 6.2g | Cholesterol: 106.9mg | Sodium: 119.7mg | Fiber: 0.9g | Sugar: 26.6g