Butternut Squash Pudding
A warm, comforting butternut squash pudding with caramel notes from brown sugar and a hint of maple, perfect for cozy family dinners or holiday desserts.
Ingredients
Instructions
- While the squash is hot, add butter and mix until melted and combined.
- Add the remaining ingredients and mix well.
- Pour the mixture into a greased baking dish.
- Bake at 350°F for about 30 minutes, until almost set in the center.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of regular butter. If you want to lighten the dish, substitute the heavy butter with applesauce or Greek yogurt. You can also experiment with spices like nutmeg or cinnamon for added warmth. For a dairy-free version, use almond milk or coconut milk instead of regular milk.
Serving Suggestions
This butternut squash pudding is delightful on its own but pairs beautifully with Elite Egg Custard for a comforting dessert spread. Serve it warm with a dollop of whipped cream or a sprinkle of toasted pecans on top. It can also be enjoyed as a side dish for holiday meals, complementing roasted meats or Vegetarian recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a microwave-safe dish and heat it in short intervals, stirring in between, until warmed through. Alternatively, you can reheat it in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Butternut Squash Pudding contains roughly 337 calories, with 4g protein, 69g carbohydrates, and 6g fat. It is an excellent source of vitamin A (23% of the Daily Value), and a good source of calcium and iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen butternut squash for this recipe?
Yes, frozen butternut squash can be used, but make sure to thaw and drain any excess moisture before mashing. This will help ensure the pudding maintains the right consistency.
Can I make this pudding ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just remember to bake it fresh before serving for the best texture and flavor.
Is this dish suitable for a vegan diet?
To make this butternut squash pudding vegan, substitute the eggs with flaxseed meal or chia seeds mixed with water, use plant-based milk, and replace butter with coconut oil or a vegan margarine.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).