Butternut Squash Pudding

It really is a good thing that Valentine’s day is right around the corner. No not because I have some amazing Valentine date. I will actually be serving everybody their Valentine’s day dinners at Morimoto. The reason it is a good thing, is it gives me validation for eating so many sweets and blogging about them! =) I promise I have a whole bunch of savory dishes up my sleeve for the near future, but for now feed your inner fat kid with me.

I saw this idea for butternut squash pudding a while back on one of my favorite blogs, Pinch My Salt, and was instantly hooked! Just like zucchinis in the summer, butternut squash rapidly fill my kitchen in the winter thanks to my mom’s distaste for them. This pudding is creamy with that addictive buttery flavor of butternut squash. Just imagine how happy your Valentine would be to have a big bowl of this served to them. Or if you are like me think of how great it would be to curl up on the couch with a big bowl of this in place of a Valentine!

Butternut Squash Pudding

This pudding is creamy with that addictive buttery flavor of butternut squash and such a treat!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 6

Calories 268 kcal

Ingredients

  

• 3/4 cup packed light brown sugar
• 3 tablespoons corn starch
• 1 cup roasted butternut squash puree
• 1 1/2 cups non-fat milk
• 1/2 cup heavy whipping cream
• pinch of salt
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons light butter cubed

Instructions

 

• In a small bowl, combine the brown sugar and corn starch.
• In your blender, blend the squash puree, milk, heavy cream, brown sugar mixture, salt, and egg yolks.
• Blend until very smooth then strain through a fine sieve (or cheesecloth) into a saucepan.
• Cook the squash mixture over medium heat, whisking constantly, until thickened and bubbly (about 10 minutes).
• Reduce the heat to low and continue cooking and stirring for another minute or two (your pudding should be thickened but still pourable).
• Strain the pudding through the sieve into a bowl (using a spatula or wooden spoon helps).
• Stir vanilla extract and butter into the hot pudding until completely combined.
• Let the pudding cool, then place plastic wrap on the surface, cover and refrigerate until cold.

Notes

To make the squash puree, half the squash and roast face-down at 400F until soft (about 30-40 minutes).

Keyword butternut squash, pudding

1 Year Ago: Moroccan Stuffed Acorn Squash

Must be squash season this time of year! This stuffed squash was an AWESOME dinner.

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