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Nutrition Facts
Serving Size 1 (171g) Recipe makes 8 servings
Calories 259
Calories from Fat 98		(38%)
Amount Per Serving		%DV
	Total Fat 11.0g	16%
	Saturated Fat 6.2g	31%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 106mg		35%
Sodium 119mg		4%
Potassium 354mg		10%
Total Carbohydrate 34.3g		11%
	Dietary Fiber 0.9g	3%
	Sugars 26.6g
Protein 6.5g		13%
detailed view... how is this calculated?

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Squash Pudding

Recipe #250274 | 1¼ hours | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Windchime
Sep 2, 2007

A great way to use up those extra yellow squash. It goes really well with Thanksgiving leftovers.

SERVES 8 (change servings and units)

Ingredients

3 medium yellow squash
3 tablespoons flour, heaping
1/4 cup butter
1 cup sugar
3 eggs
1 (12 ounce) can evaporated milk
1 tablespoon vanilla
nutmeg

Directions

1
Cut the squash into approximately 1-inch chunks.
2
Cook until tender; either by boiling in water on the stove or cooking for about 9 minutes, stirring once, in the microwave.
3
Drain well and puree in blender.
4
Mix all ingredients, except nutmeg, well.
5
Pour into greased casserole dish. Sprinkle with nutmeg.
6
Bake 350° for at least 45 - 60 minutes, or until set. (The original recipe says 35 minutes, but it's still like soup at that point for me.).
7
Serve warm or cold.

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Featured Reviews for This Recipe

From: Littlemotherhaywood

On Jul 22, 2008

This had great flavor, but sadly I didn't think to take the seeds out of my squash and so the texture was not desirable. I'll definitely make it again sans the seeds.

1 person found this review helpful

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From: Chef Stiles

On Oct 8, 2007

this is awesome. we have tons of yellow squash. I precooked some and froze it, so we can have all winter. great way to use summer squash.

1 person found this review helpful

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From: Peachie Keene

On Sep 8, 2007

Definitely an easy way to get little ones to eat their veggies. This one taste just like dessert! Very tasty I made this recipe to get my picky husband to eat squash and he LOVED it (he's just as bad as a kid) - but after a couple bites myself, I set it aside feeling like I didn't really get the nutrients I should have. Perhaps it can be substituted with wheat flour, pure cane sugar, fat free evaporated milk, and an extra squash?

1 person found this review helpful

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From: Marg (CaymanDesigns)

On Sep 3, 2007

I'm not a huge fan of yellow squash but I sure do love this dish! My son and I both think it taste kind of like eggnog...I guess because of the nutmeg and eggs. Make sure you drain the squash good, I didn't and mine was a little watery. I cooked it in the microwave and didn't pour all the juice off. It wasn't as thick and creamy as when Windchime makes it, but it was still good. Thanks for sharing the recipe!