Butternut Squash Pudding Recipe
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This nutritious dessert makes a tasty preparation for reluctant vegetable eaters.
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1 1/2 cups cooked, mashed butternut or other winter squash (substitute canned pumpkin)
1 14 oz. can evaporated (not condensed) milk
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon vanilla extract (optional)
Preheat oven to 325.
Put all ingredients in food processor and pulse until smooth and well blended. To make by hand, beat eggs in a mixing bowl. Add squash, beat until smooth, then stir in remaining ingredients, mixing well.
Pour into 1 1/2 quart baking dish and bake until a skewer inserted in the center comes out clean, about 40 -45 minutes. (For best texture, bake with pudding dish set into a larger oven-proof pan or dish with hot water added to a depth of 1 - 2 inches.)
Serve warm or chilled. Delicious with vanilla ice cream or whipped cream.
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