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5 from 1 vote

Butternut Squash Pudding

Servings: 4 -6


  • 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


  • 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.


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