12 servings

How to Make It

Step 1

Cut squash in half lengthwise; remove seeds and any fibrous material from center of squash. Cut squash into smaller pieces and place in a shallow baking dish; cover tightly. Bake at 350° for 1 hour and 15 minutes or until tender.

Step 2

Remove squash from baking dish. Remove pulp from squash; discard skin. Mash pulp well using a fork. Drain thoroughly.

Step 3

Combine mashed squash, butter, sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and rind in a large Dutch oven. Cook over medium heat 45 minutes or until thickened, stirring frequently. Add milk and egg, stirring well. Cook 10 minutes, stirring frequently.

Step 4

Spoon squash mixture into twelve lightly greased 6-ounce custard cups. Sprinkle with additional spices, if desired. Bake at 325° for 20 minutes.

Oxmoor House Homestyle Recipes

Ratings & Reviews


November 10, 2016
This is the best squash pudding. I brought it to a family Thanksgiving and was told I have to bring it all the time. That was about 10 years ago. To cut down on calories you can substitute Splenda for the white and brown sugar.***