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