Steamed Butternut Squash Pudding

Steamed Butternut Squash Pudding Recipe
Photo: Anna Williams
Blackberry chefs top this pudding with sabayon featuring vanilla-infused whiskey. At the Farm, the chefs flavor a 1.5-liter bottle of Jack Daniel's whiskey for three weeks. Our adaptation cuts the infusion time back to four days; you can let the mixture stand for even less time, though the vanilla flavor will be milder.


12 servings (serving size: 1 steamed pudding and 4 teaspoons vanilla jack sabayon)

Recipe from

Cooking Light

Nutritional Information

Calories 208
Fat 5.5 g
Satfat 2.9 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 5 g
Carbohydrate 34 g
Fiber 1.2 g
Cholesterol 85 mg
Iron 1.7 mg
Sodium 318 mg
Calcium 80 mg


1 (1-pound) butternut squash
Cooking spray
1 cup turbinado sugar
1/4 cup butter, softened
3 large eggs
3 tablespoons fresh lemon juice
9 ounces all-purpose flour (about 2 cups)
2 1/4 teaspoons baking powder
1 teaspoon grated peeled fresh ginger
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice


1. Preheat oven to 400°.

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.

3. Preheat oven to 325°.

4. Place sugar and butter in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time; beat after each addition. Add squash and juice; beat until combined.

5. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk. Add flour mixture to squash mixture; beat until just combined. Spoon about 1/3 cup batter into each of 12 (6-ounce) ramekins coated with cooking spray. Place 6 ramekins in each of 2 (13 x 9-inch) baking dishes. Add hot water to pans to a depth of 1 inch. Cover pans loosely with heavy-duty foil coated with cooking spray.

6. Bake at 325° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Serve with Vanilla Jack Sabayon.

Adam Cooke,

Blackberry Farm, Walland, Tennessee,

Cooking Light

October 2009
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