Spiced squash pudding
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| 1 | tablespoon | Flour |
| ¾ | teaspoon | Salt |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Ground nutmeg |
| 3 | larges | Eggs |
| 1½ | cup | Cooked, mashed winter squash |
| 1½ | cup | Milk |
| 2 | tablespoons | Light molasses |
| 2 | tablespoons | Melted butter or margarine |
Directions
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