This pudding was tasty once it was fully cooked. But it took about 3X the amount of time to bake, it might have been my inability to judge a 1 pound squash. Either way, it has potential and was a good, not too sweet fall desert, although the Vanilla Jack Sabayon curdled on me (it still tasted good but with a bad consistency).
Steamed Butternut Squash Pudding
Jessie123 Posted: 10/23/09
patriotizm Posted: 10/07/10
This is really delicious and quite impressive. I hope to make it at least once every holiday season.
nmgiampapa Posted: 01/04/12
I'll give this 4 stars since it is a little tricky to make. As the last reviewer said, it tasted great once they were fully cooked. My first batch I had to cook at the recommended 325 for about 45 minutes. The second batch I bumped up the temp to 350 and they cooked perfectly in 25 minutes. My sabayon also curdled on me a bit but that was my own fault because I had to stop stirring to get the pan of ice ready. It was looking beautiful up until then. I will definitely try this recipe again. It would be great for a small family get together or dinner party.
Carmen1stClass Posted: 10/30/12
Everyone loved this in our house from ages 12 to 41. I did, however, change the Vanilla Jack Sabayon. I substituted the 1/4 cup of whiskey for 1/4 cup of vanilla extract, and could not find vanilla beans, so step 1 was left out. This will become a fall favorite at our house for sure!
Vegas0612 Posted: 07/15/13
This was delicious!! Only 4 stars because it took about an hour to cook rather than 20 minutes like it claims. I thought the recipe was easy to follow and fairly simple. We have been enjoying it for days now. I didn't make the sabayon. Instead we have warmed it with authentic Vermont maple syrup! Unbelievable how good it was, will be making it again very soon!