Recipe

Butternut Squash Pudding Recipe


Butternut Squash Pudding Recipe
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Something sweet to do with mashed cooked butternut squash. A favorite preparation reminiscent of pumpkin pie flavors that was pleasing to my boy.

Notyourmomm

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Ingredients
  • 2 cups of mashed cooked butternut squash
  • 1/2 cup of half and half
  • 1/3 cup of grade "b" maple syrup, I like the flavor of dark maple better
  • 2 teaspoons of crystallized candy ginger, pulverized in a mortar and pestle or a coffee grinder
  • 1/2 tsp of cinnamon
  • 6-8 rasps of fresh nutmeg to equal about a 1/4 tsp
  • 1/8 tsp ginger
  • 3 large egg yolks
  • 3 large egg whites
  • 1 tbsp of sugar
  • cooking spray
  • 1/4 cup of graham cracker crumbs

Directions
  1. Preheat oven to 350 degrees
  2. Combine, squash, half and half, maple syrup, spices and egg yolks.
  3. Stir with a whisk until well blended.
  4. Whip the egg white until foamy.
  5. Add sugar, beating until soft peaks form.
  6. Gently fold the egg whites into the yolk/squash mixture.
  7. Spoon into an eight inch square pan, well coated with cooking spray.
  8. Sprinkle with the graham cracker crumbs.
  9. Bake at 350 degrees for 40 minutes.

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Comments


I love adding ginger to dessert recipes.Thanks for sharing this one..Great.


Oooolala! Liking it!


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