Yield: 8 Servings
|1 teaspoon||Ground ginger|
|½ teaspoon||Ground nutmeg|
|1½ cup||Cooked, mashed winter squash|
|2 tablespoons||Light molasses|
|2 tablespoons||Melted butter or margarine|
The following pudding can be made with either butternut or Hubbard squash.
whipped cream or whipped topping (optional) Combine first 5 ingredients. Beat in eggs. Stir in next 4 ingredients. Mix well. Pour into buttered 1-½ quart casserole.
Bake in preheated 350 F oven 1-¼ hours, or until firm in center.
Serve with whipped cream or whipped topping. Serves 8.
Origin: Hearth and Home Companion Shared by: Sharon Stevens