Spicy-Squash Pudding
Spicy-Squash Pudding is a creamy, flavorful dessert blending zucchini with warm spices, perfect for those seeking a light, nutritious treat with a hint of sweetness.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a blender, combine all ingredients.
- Blend until smooth.
- Pour the mixture into a 9-inch round cake or pie pan that has been sprayed with nonstick cooking spray.
- Bake for 30 minutes until set.
Tips & Substitutions
For a creamier texture, try using Greek yogurt instead of nonfat dry milk. You can also add a pinch of cayenne if you prefer more heat. If you're out of pumpkin pie spice, a mix of cinnamon, nutmeg, and ginger can be a great substitute. Remember to blend until completely smooth to ensure an even texture in your pudding.
Serving Suggestions
This Spicy-Squash Pudding makes a unique dessert or a satisfying breakfast. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Great Aunt Bess' Favorite Waffles for a hearty breakfast spread. You can also sprinkle some toasted nuts on top for added crunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in short intervals, stirring in between, until warmed through. Alternatively, you can reheat in the oven at 350°F for about 10-15 minutes for a firmer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy-Squash Pudding contains roughly 160 calories, with 8g protein, 33g carbohydrates, and 1g fat. It is an excellent source of vitamin C (36% of the Daily Value) and calcium (27% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 832mg per serving (36% of the Daily Value).
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 different types of squash for this recipe?
Yes, you can substitute zucchini with yellow squash or even butternut squash for a different flavor profile. Just ensure the squash is cooked until soft to blend easily into the pudding mixture.
Is this recipe suitable for a gluten-free diet?
Yes, you can easily make this recipe gluten-free by substituting all-purpose flour with a gluten-free flour blend. Just ensure that all other ingredients are gluten-free as well.
Can I make this pudding ahead of time?
Absolutely! You can prepare the mixture and store it in the refrigerator for up to a day before baking. Just give it a quick stir before pouring it into the pan and baking it.
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).