Butternut Squash Pudding

This recipe is perfect for busy parents. It’s quick, it’s simple and your kids will love it! Bonus: we bet they won’t even know you’re feeding them vegetables.

What you need for 4 – 6 servings

45 minutes to prepare, 15 minutes to cook

  • ¾ cup packed light brown sugar
  • 3 tablespoons cornstarch
  • 1 cup roasted butternut squash, puréed
  • 2 cups half and half cream
  • a pinch of salt
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, cut into pieces
Butternut Squash Pudding
Check out the latest recipes ideas from the Charles Viancin® blog: appetizers, entrees and delicious desserts to prepare and/or conserve with silicone kitchen accessories all inspired by nature!

How to Roast a Squash from Scratch

Preheat oven to 400F. With a big sharp knife, cut squash in half lengthwise. Scoop out the seeds and stringy bits and place squash halves, cut side up, in a baking dish. Cover with foil and roast for 40-50 minutes until the squash is very tender and can be pierced easily with a fork. When squash is cool enough to handle, scoop out the flesh. Mash it lightly and place in a strainer for a minute to let any excess liquid drain off. Measure out 1 cup of squash for pudding recipe and save the rest for another use. You can freeze it too!

Mix it up

In the MELON® bowl, stir together the brown sugar and cornstarch.  In a blender, combine the squash purée, half and half, brown sugar mixture, a pinch of salt and egg yolks. Blend until very smooth then strain through a fine mesh sieve into a medium-sized saucepan.

Heat it up

Cook the squash mixture over medium heat, whisking constantly, until thickened and bubbly. Turn heat to low and continue cooking and stirring for another minute or two. Pudding should be thick but still pourable. Immediately strain pudding through the sieve into a bowl, pushing it through with a spatula or wooden spoon.  Stir vanilla extract and butter pieces into the hot pudding until completely mixed.

Let it cool

Let pudding cool to warm then either divide into individual containers or leave in bowl. Cover and refrigerate until cold. If you’re concerned about a skin from forming on top of the pudding, press plastic wrap to the surface before refrigerating. Serve plain or with lightly sweetened whipped cream and chopped pecans.

Let us know what your family thinks of this treat!

By Flora

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