Squash Pudding
Indulge in the creamy, spiced goodness of homemade Squash Pudding, a comforting dessert that brings out the natural sweetness of roasted butternut squash. This recipe blends smooth squash puree with milk, heavy cream, and a hint of vanilla, creating a luscious custard-like texture. Warm spices like cinnamon, nutmeg, and ginger elevate the flavor, making it perfect for cozy fall evenings or holiday gatherings. Baked in a gentle water bath for a perfectly set yet silky finish, this pudding can be served warm or chilled, topped with whipped cream or a dash of cinnamon for an elegant touch. With simple ingredients and a balance of sweet and earthy notes, Squash Pudding is as delightful as it is easy to make.
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Recipe Information
Ingredients
- 4 cups butternut squash (peeled, seeded, and cubed)
- 1.5 cups milk
- 0.5 cups heavy cream
- 0.5 cups granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter (melted)
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons salt
Instructions
Preheat your oven to 400°F (200°C).
Place the cubed butternut squash on a baking sheet lined with parchment paper. Roast for 25 minutes or until the squash is fork-tender. Allow to cool slightly.
Lower the oven temperature to 350°F (175°C).
In a blender or food processor, puree the roasted squash until smooth. Measure out 2 cups of squash puree.
In a large mixing bowl, whisk together the squash puree, milk, heavy cream, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until well combined.
Add the cinnamon, nutmeg, ginger, and salt to the mixture, and whisk until the spices are evenly distributed.
Grease a 2-quart baking dish or individual ramekins with butter or non-stick cooking spray.
Pour the pudding mixture into the baking dish or divide it among the ramekins.
Place the dish(es) in a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the dish(es) to create a water bath.
Bake in the preheated oven for 45-50 minutes, or until the pudding is set but slightly jiggly in the center.
Carefully remove the baking dish from the water bath and let the pudding cool to room temperature.
Serve warm or chilled, as desired, garnished with a dollop of whipped cream or a sprinkle of cinnamon, if desired.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 137.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 947 mg | 73% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3942 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
