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Nutrition Facts
Serving Size 1 (224g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 fresh nutmeg 1 tablespoon crystallized ginger
Calories 459
Calories from Fat 270		(58%)
Amount Per Serving		%DV
	Total Fat 30.1g	46%
	Saturated Fat 16.5g	82%
	Monounsaturated Fat 8.9g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 173mg		57%
Sodium 177mg		7%
Potassium 546mg		15%
Total Carbohydrate 43.1g		14%
	Dietary Fiber 2.0g	8%
	Sugars 29.1g
Protein 7.8g		15%
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Thanksgiving Day Feast!

Baked Butternut Squash Pudding Topped With Ginger Whipped Cream

Recipe #52072 | 1¼ hours | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jan 22, 2003

I've been making something similar to this most of the fall! My Son has no idea it was butternut he thought he was eating pumpkin! Method for pureeing butternut Pureed Squash Butternut, Acorn Any Hard Winter Squash!

SERVES 8 -10 (change servings and units)

Ingredients

4 cups pureed butternut squash or pumpkin
3/4 cup brown sugar
1 (12 ounce) can evaporated milk
3 eggs
1 tablespoon cinnamon
1/2 fresh nutmeg, grated
1/4 teaspoon salt
1/4 teaspoon dried ginger
1 pint heavy whipping cream
1/2 cup powdered sugar
1 tablespoon crystallized ginger, minced
1/4 cup toasted pine nuts (cooled)

Directions

1
Mix Butternut, Brown sugar, Evaporated milk, Eggs, Cinnamon, Nutmeg, Dried Ginger,& Salt.
2
Pour into a Pyrex Pan (8x8x2) inches that was sprayed with cooking spray (Pam).
3
Bake at 325 degrees for 60 minutes.
4
Meanwhile whip cream till it starts to thicken then add sugar till firm, fold in Crystallized ginger.
5
Scoop warm or chilled pudding top with whipped cream and toasted pine nuts.

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Featured Reviews for This Recipe

From: Mizz Cat

On Mar 1, 2003

I made two (one for us) of this (easy to prepare) recipe last night and for a friend's dinner party. I had to stop myself from digging into it on the way, lol... It's wonderful as far as my family is concerned (even with a picky 12yr old boy) and was a hit at the party... The pan was scraped clean!... Thanks for the great new recipe!...

1 person found this review helpful

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From: Carole Hila

On Feb 28, 2003

Easy to make. Taste is wonderful. Besides sprinkling the pine nuts on top, use some of the crystallized ginger also.

3 people found this review helpful

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From: Caryn Gale

On Feb 17, 2003

I used the butternut squash and this was great. I served it to guests and it was a big hit. I think of this as a kugel and not a pudding. I will add this to my kugel list. I also added an egg to this recipe and used Rich's whip instead of evaporated milk since my daughter is allergic to milk. It was great. I hope to try it with pumpkin too since I love pumpkin pie.

3 people found this review helpful

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