Spiced squash pudding

Yield: 8 Servings

Measure 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

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

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