Winter Squash Pudding

Oxmoor House
8 servings


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2 medium acorn squash, peeled, steamed, and mashed
1 cup sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, melted
1 tablespoon grated lemon rind
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup milk
3 eggs, beaten
1/2 cup chopped pecans


Combine mashed squash, sugar, flour, butter, lemon rind, salt, and cinnamon in a large mixing bowl. Stir in milk and eggs, beating well.

Pour mixture into a lightly greased 2-quart baking dish. Sprinkle with pecans. Bake, uncovered, at 325° for 45 minutes or until set.

Created date

February 2010