Squash Pudding Recipes

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SOUTHERN SUMMER SQUASH PUDDING



Southern Summer Squash Pudding image

This recipe is a Southern favorite. Try it; you won't regret it! This recipe is perfect for any occasion and has more nutritional value compared to most other desserts. Adjust pan size for thicker or thinner bars (I prefer mine thinner). Cover and refrigerate leftovers. Best served chilled.

Provided by MegaWoman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 24

Number Of Ingredients 7

3 ¼ cups peeled, seeded, and diced yellow squash
1 ½ cups white sugar
½ cup milk
1 egg, beaten
2 tablespoons butter, melted
2 teaspoons lemon extract
1 cup self-rising flour

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth.
  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
  • Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish.
  • Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.

Nutrition Facts : Calories 85.1 calories, Carbohydrate 17.3 g, Cholesterol 10.7 mg, Fat 1.4 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 78.3 mg, Sugar 12.8 g

CORN AND SQUASH PUDDING



Corn and Squash Pudding image

This tasty side dish gets a twist with the added bonus of squash. Not only does the squash add a vibrant color and tons of vitamins to the dish, it provides a creamy texture that plays well off the crisp corn kernels.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for greasing
1 tablespoon unsalted butter
2 cloves garlic, minced
1 onion, chopped
One 10-ounce box frozen cooked winter squash, thawed and drained
One 10-ounce box frozen whole kernel corn, thawed
1 1/2 cups 2-percent milk
1/3 cup cornmeal
1/4 cup chopped fresh parsley
1/4 teaspoon freshly grated nutmeg
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
3 large egg whites
2 cups cornflake cereal

Steps:

  • Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray. Heat the butter in a medium nonstick skillet over medium heat. Add the garlic and onions and cook until softened, 4 minutes, and then add the squash and cook until dry. Stir in the corn and set aside to cool slightly.
  • Combine the milk, cornmeal, parsley, nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl until smooth. Stir in the skillet mixture.
  • Whip the egg whites in a separate bowl to stiff peaks and fold into the corn mixture. Fold in the cornflakes, pour into the prepared baking dish and smooth the top. Bake until lightly browned around the edges and a thin knife inserted into the center comes out clean, 45 to 50 minutes.
  • Calories: 140 Fat: 3 grams Saturated Fat: 1.5 grams Protein: 6 grams Carbohydrates: 26 grams Sugar: 6 grams Fiber: 2 grams Cholesterol: 5 milligrams Sodium: 220 milligrams

Nutrition Facts : Calories 190 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 7 grams, Sugar 9 grams

INDIAN PUDDING WITH BUTTERNUT SQUASH



Indian Pudding with Butternut Squash image

This warm pudding -- a cornmeal-based baked dessert -- is made with molasses, maple syrup, spices, and pureed squash; vanilla ice cream melts on top.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for ramekins, room temperature
1 1/2 cup Roasted Squash Puree made with butternut squash
6 large eggs
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 cups milk
1/2 cup pure maple syrup
1/4 cup unsulfured molasses
1/2 cup yellow cornmeal
1 pint vanilla ice cream

Steps:

  • Preheat oven to 325 degrees. Butter six 12-ounce ramekins. Bring a pot of water to a boil for a hot-water bath. In a large mixing bowl, whisk together squash puree, eggs, spices, and salt; set aside.
  • In a medium saucepan, bring milk, syrup, molasses, and butter to a simmer. While whisking, slowly add cornmeal. Cook, whisking, until mixture thickens, 5 to 7 minutes.
  • While whisking, pour the hot milk mixture into the reserved squash mixture. Whisk until well combined. Divide the mixture equally among the prepared ramekins, and place in a roasting pan. Transfer to oven rack, and pour boiling water into pan to reach halfway up the sides of the ramekins. Bake until pudding is firm to the touch, about 1 hour. Remove ramekins from the pan, and serve warm with a scoop of ice cream.

BUTTERNUT SQUASH PUDDING



Butternut Squash Pudding image

This special butternut squash pudding was prepared by Ron Suhanosky, owner of popular Italian restaurant Sfoglia in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 14

1 large butternut squash (3 1/2 pounds), halved and seeded
Extra-virgin olive oil
Coarse salt and freshly ground pepper
1 quart whole milk
4 ounces (1 stick) unsalted butter
1 cup all-purpose flour
Coarse salt and freshly ground pepper
4 ounces (1 stick) unsalted butter, melted, plus more for dish
Fine plain breadcrumbs, for dish
4 large eggs
4 large egg yolks
1/2 cup finely grated Parmesan cheese (2 ounces)
Pinch of ground nutmeg
Coarse salt and freshly ground pepper

Steps:

  • Make the squash: Preheat oven to 350 degrees. Coat squash with oil, and season with salt and pepper. Transfer to a baking sheet, cut sides down, and cover with parchment-lined foil. Roast until tender when pierced with a sharp knife, about 50 minutes. Let cool.
  • Scoop flesh from squash using a large spoon; discard skin. Puree flesh in a food processor until smooth. Season with salt and pepper.
  • Make the bechamel: Heat milk in a medium saucepan over medium heat, stirring occasionally, until bubbles form around the edge. Melt butter in a large saucepan over low heat. Add flour, and cook, whisking constantly, until flour is incorporated. Continue to cook until golden, with a nutty scent, about 3 minutes more. Whisk in milk in a slow, steady stream. Cook, whisking, until mixture is thick, about 10 minutes. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Whisk bechamel until smooth before using.
  • Preheat oven to 400 degrees. Make the pudding: Butter a 9-by-13-inch baking dish, and coat with breadcrumbs. Beat 3 cups pureed squash, the melted butter, eggs, yolks, Parmesan, and nutmeg with mixer on medium speed until smooth. Fold in bechamel. Season with salt and pepper.
  • Pour mixture into prepared baking dish. Cover with parchment-lined foil, and place in a larger baking dish. Fill with enough warm water to come halfway up sides of smaller dish. Bake until center is firm, about 40 minutes. Remove foil, and bake until top browns, about 35 minutes more. Let stand for 30 minutes before serving.

YUMMY SQUASH CUSTARD



Yummy Squash Custard image

This is a recipe that I got from an old friend and then changed just a bit to fit our family. My father-in-law used to make it with white/patty-pan squash, but I have used many kinds: zucchini, white, yellow crookneck, spaghetti squash, and even pumpkin, all with great results, even sometimes mixing two squashes. Most people trying this would not believe it is squash. Enjoy! Serve warm.

Provided by Yvonne Arcement

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 6

Number Of Ingredients 11

2 cups seeded and chunked summer squash, or more as needed
1 tablespoon cornstarch, or more as needed
¼ teaspoon salt
5 ounces evaporated milk
¼ cup white sugar
2 egg yolks
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
2 egg whites
¼ teaspoon cream of tartar
3 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed.
  • Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish.
  • Bake in the preheated oven until custard is set, about 40 minutes.
  • Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 20.5 g, Cholesterol 75 mg, Fat 3.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 143.9 mg, Sugar 17.2 g

SUMMER SQUASH BREAD PUDDING WITH FETA



Summer Squash Bread Pudding With Feta image

This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese. Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, side dish

Time 3h

Yield 6 servings

Number Of Ingredients 11

4 ounces whole-wheat bread or baguette, crusts removed (weigh after removing crusts)
2 garlic cloves
1 1/2 cups low-fat milk (1 percent or 2 percent)
1 1/2 pounds mixed green and yellow summer squash, grated
2 tablespoons extra virgin olive oil
1 small or 1/2 medium onion, chopped
1 tablespoon chopped fresh dill or mint
1 tablespoon chopped fresh parsley
4 eggs
2 ounces feta, crumbled (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Slice the bread about 3/4 inch thick. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Mince the remaining garlic and set aside.
  • While the bread is soaking, place the grated squash in a colander and salt generously. Toss and let sit in the colander in the sink for 15 minutes, then squeeze out water.
  • Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add a generous pinch of salt, the garlic and grated squash. Stir together until the garlic is fragrant and the squash limp, about 2 minutes. Stir in the chopped mint or dill and the parsley, and remove from the heat. Season to taste with salt and pepper.
  • Remove the bowl with the soaked bread from the refrigerator. Using your hands, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the squash mixture and the feta to the bowl and stir together. Scrape into the oiled baking dish. Top with the grated Parmesan.
  • Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon) and freshly ground pepper. Pour over the bread mixture and place the dish in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 369 milligrams, Sugar 9 grams, TransFat 0 grams

SQUASH PUDDING



Squash Pudding image

Make and share this Squash Pudding recipe from Food.com.

Provided by Windchime

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 259.3, Fat 11, SaturatedFat 6.2, Cholesterol 106.9, Sodium 119.7, Carbohydrate 34.3, Fiber 0.9, Sugar 26.6, Protein 6.5

SQUASH PUDDING



Squash Pudding image

I have not tried this recipe. I got this recipe from The Church Potluck Supper Cookbook. I plan to use Splenda for baking for the sugar.

Provided by internetnut

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups cooked squash
2 cups milk
1 cup sugar
1 pinch salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ginger
2 eggs

Steps:

  • Place all ingredients in a large bowl.
  • Beat with mixer until blended.
  • Pour into greased 2-quart casserole.
  • Bake at 350 for 1 hour.
  • Top with whipped cream.

Nutrition Facts : Calories 213.7, Fat 4.8, SaturatedFat 2.4, Cholesterol 81.9, Sodium 90.4, Carbohydrate 39, Fiber 0.7, Sugar 34.3, Protein 5.3

EASY SQUASH PUDDING



Easy Squash Pudding image

Made with just 6 ingredients, this easy squash pudding is a tasty, dairy-free, satisfying treat. Enjoy this healthy-ish treat as a midday snack or after-dinner dessert.

Provided by © 2021 Savory Spin. All images and content are COPYRIGHT PROTECTED.

Categories     Dairy Free

Time 40m

Number Of Ingredients 6

1 cup baked Honeynut squash or butternut squash
3/4 cup coconut cream
1 Tbs coconut oil
2 Tbsp granulated sugar or sweetener of your choice (adjust according to your preference)
1/4 tsp cardamom
1/2 tsp cinnamon

Steps:

  • First off, cut your honeynut squash or butternut squash in half. Remove the seeds. Rub the interior of each half with some olive oil or coconut oil. Place halves, cut side down, on a baking tray, and bake in a preheated oven set to 375 degrees F for 35 minutes or until squash flesh is tender. Remove squash from the oven. Let cool a bit and then scoop out the squash flesh. You will be using 1 cup of it for 2 servings of this squash pudding.
  • Add the baked squash into a blender.
  • Then, melt the coconut oil by placing it in a microwave-safe bowl and microwaving it for 20-30 seconds. Then add melted coconut oil into the blender with the squash.
  • Open the can of coconut cream and scoop out as much of the solid parts of the coconut cream as you can and add that to the blender as well.
  • Then add in the sweetener, cinnamon, and cardamom, and blend until all ingredients are well incorporated and the mixture is smooth.
  • Spoon into individual servings jars and chill for about an hour or so.
  • Serve with whipped coconut cream and pomegranate arils.

Nutrition Facts : Calories 391 calories, Carbohydrate 94 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 25 grams fat, Fiber 7 grams fiber, Protein 3 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 48 grams sodium, Sugar 74 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

SAVORY-SWEET ROASTED ACORN SQUASH PUDDING



Savory-Sweet Roasted Acorn Squash Pudding image

This rich dish is wonderful at a fall brunch. The tawny color of the squash, when it is baked in a casserole, adds a nice touch to a buffet table. This may be prepared ahead of time and rewarmed with good results by heating it for 20 to 30 minutes in a preheated 350°F oven.

Yield serves 6 to 8

Number Of Ingredients 13

1 medium to large acorn squash, halved and seeded
3 tablespoons unsalted butter, melted
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 1/3 cups heavy cream
3 extra-large eggs, lightly beaten
2 tablespoons packed dark brown sugar
2 tablespoons granulated sugar
2 tablespoons peeled and minced fresh ginger
1 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 350°F.
  • Place the squash cut side up in a shallow baking pan large enough to hold both halves. Coat the cut sides of the squash with 1 tablespoon of the butter. Add salt and pepper to taste.
  • Roast the squash for about 45 minutes, or until very soft. Allow the squash to cool slightly in the pan. Using a large spoon, scoop out the flesh and discard the skins. You should have about 2 cups of squash. Use a potato masher to mash the cooked squash to the consistency of mashed potatoes, with a few chunks left in for texture.
  • Reduce the oven heat to 325°F.
  • Combine the squash, the remaining 2 tablespoons butter, the 2 teaspoons salt, the 1 teaspoon pepper, the flour, cinnamon, nutmeg, cream, eggs, brown sugar, granulated sugar, ginger, and Parmesan cheese in a large bowl.
  • Spoon the mixture into a buttered 2 1/2-quart casserole. Bake for about 1 hour, or until the top is set and brown. Allow the pudding to cool for about 30 minutes before serving.

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From thespruceeats.com


STEAMED BUTTERNUT SQUASH PUDDING RECIPE | MYRECIPES
Step 1. Preheat oven to 400°. Advertisement. Step 2. Cut squash in half lengthwise; discard seeds and membrane. Place squash, cut sides down, on a baking sheet coated with cooking spray; bake at 400° for 55 minutes or until tender. Cool slightly. Scoop out squash pulp from skins; discard skins. Mash pulp.
From myrecipes.com


SOUTHERN SUMMER SQUASH PUDDING | RECIPE | SUMMER SQUASH …
Soft and fluffy spiced yellow squash muffins are slightly sweet and full of unexpected veggies. Makes the perfect breakfast snack that Kids will love! This easy, healthy muffin recipe comes together in under 30 minutes with a little punch of protein and rich, buttery flavor. Sheila Sullivan.
From pinterest.com


CREAMY VEGAN BUTTERNUT SQUASH PUDDING RECIPE - LOVE AND LEMONS
Instructions. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Arrange the squash cubes on the baking sheet and toss with just a little bit of olive oil. Roast for 30 to 35 minutes or until tender. (Note: the squash …
From loveandlemons.com


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