SQUASH PUDDING
Make and share this Squash Pudding recipe from Food.com.
Provided by Windchime
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the squash into approximately 1-inch chunks.
- Cook until tender; either by boiling in water on the stove or cooking for about 9 minutes, stirring once, in the microwave.
- Drain well and puree in blender.
- Mix all ingredients, except nutmeg, well.
- Pour into greased casserole dish. Sprinkle with nutmeg.
- Bake 350° for at least 45 - 60 minutes, or until set. (The original recipe says 35 minutes, but it's still like soup at that point for me.).
- Serve warm or cold.
Nutrition Facts : Calories 259.3, Fat 11, SaturatedFat 6.2, Cholesterol 106.9, Sodium 119.7, Carbohydrate 34.3, Fiber 0.9, Sugar 26.6, Protein 6.5
YELLOW SQUASH PUDDING
Make and share this Yellow Squash Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Lightly butter a shallow 2-quart flameproof casserole; set aside.
- Melt the butter in a large heavy saucepan over med-high heat.
- Add in the onion, marjoram, thyme, and nutmeg; decrease heat to medium, and saute for about 10 minutes, stirring now and then, until the onion is lightly browned.
- Mix in the squash, salt, and pepper; cover and cook for 40-45 minutes until the squash is very soft, stirring occasionally.
- Toward the end of cooking, preheat the oven to 350°.
- Note: if the squash threatens to boil dry (not likely if you keep the heat at medium or med-low) add about 1/4 cup water.
- Scoop the squash mixture into the prepared casserole, spreading to the edge, and bake uncovered on the middle oven shelf for 30 minutes.
- Mix the cracker crumbs and melted butter together; set aside.
- After 30 minutes in the oven, stir the casserole well; scatter the crumb mixture evenly over all, then bake 30 minutes longer or until the topping is touched with brown.
- Note-if the topping is not brown enough to suit you, slide the casserole into the broiler, setting about 5 inches from the heat, and broil 1-2 minutes.
Nutrition Facts : Calories 170.4, Fat 11.1, SaturatedFat 6.5, Cholesterol 25.4, Sodium 427.5, Carbohydrate 16.1, Fiber 4.5, Sugar 10.9, Protein 5.3
EASY SQUASH PUDDING
Made with just 6 ingredients, this easy squash pudding is a tasty, dairy-free, satisfying treat. Enjoy this healthy-ish treat as a midday snack or after-dinner dessert.
Provided by © 2021 Savory Spin. All images and content are COPYRIGHT PROTECTED.
Categories Dairy Free
Time 40m
Number Of Ingredients 6
Steps:
- First off, cut your honeynut squash or butternut squash in half. Remove the seeds. Rub the interior of each half with some olive oil or coconut oil. Place halves, cut side down, on a baking tray, and bake in a preheated oven set to 375 degrees F for 35 minutes or until squash flesh is tender. Remove squash from the oven. Let cool a bit and then scoop out the squash flesh. You will be using 1 cup of it for 2 servings of this squash pudding.
- Add the baked squash into a blender.
- Then, melt the coconut oil by placing it in a microwave-safe bowl and microwaving it for 20-30 seconds. Then add melted coconut oil into the blender with the squash.
- Open the can of coconut cream and scoop out as much of the solid parts of the coconut cream as you can and add that to the blender as well.
- Then add in the sweetener, cinnamon, and cardamom, and blend until all ingredients are well incorporated and the mixture is smooth.
- Spoon into individual servings jars and chill for about an hour or so.
- Serve with whipped coconut cream and pomegranate arils.
Nutrition Facts : Calories 391 calories, Carbohydrate 94 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 25 grams fat, Fiber 7 grams fiber, Protein 3 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 48 grams sodium, Sugar 74 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SQUASH PUDDING
I have not tried this recipe. I got this recipe from The Church Potluck Supper Cookbook. I plan to use Splenda for baking for the sugar.
Provided by internetnut
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a large bowl.
- Beat with mixer until blended.
- Pour into greased 2-quart casserole.
- Bake at 350 for 1 hour.
- Top with whipped cream.
Nutrition Facts : Calories 213.7, Fat 4.8, SaturatedFat 2.4, Cholesterol 81.9, Sodium 90.4, Carbohydrate 39, Fiber 0.7, Sugar 34.3, Protein 5.3
YELLOW SQUASH DESSERT
Wonderful way to get kids to eat squash. I've made this for years, and haven't found anyone who didn't like it. Its creamy, easy and delicious.I used to tell my kids it was a dessert pudding, and it was years before they realized they were eating squash. It has a nice vanilla taste. You can use splenda as a substitute for the sugar. Hint: Precook your squash by peeling, seeding, cubing and boil it in enough water to cover it, for about 20 minutes, then drain throughly.
Provided by Lou6566
Categories Dessert
Time 50m
Yield 1 13X 9 pan, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well.
- -Pour mixture into a buttered 9" X 13" casserole dish.
- -Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean.
- -Serve slightly warm with whipped cream.
Nutrition Facts : Calories 496.2, Fat 30.1, SaturatedFat 12.5, Cholesterol 105.3, Sodium 366.4, Carbohydrate 47.8, Fiber 1.1, Sugar 33.9, Protein 8.7
SUMMER SQUASH BREAD PUDDING WITH FETA
This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese. Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
Provided by Martha Rose Shulman
Categories dinner, casseroles, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Slice the bread about 3/4 inch thick. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Mince the remaining garlic and set aside.
- While the bread is soaking, place the grated squash in a colander and salt generously. Toss and let sit in the colander in the sink for 15 minutes, then squeeze out water.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add a generous pinch of salt, the garlic and grated squash. Stir together until the garlic is fragrant and the squash limp, about 2 minutes. Stir in the chopped mint or dill and the parsley, and remove from the heat. Season to taste with salt and pepper.
- Remove the bowl with the soaked bread from the refrigerator. Using your hands, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the squash mixture and the feta to the bowl and stir together. Scrape into the oiled baking dish. Top with the grated Parmesan.
- Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon) and freshly ground pepper. Pour over the bread mixture and place the dish in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 369 milligrams, Sugar 9 grams, TransFat 0 grams
YELLOW SQUASH PUDDING
this recipe was given to me from my neighbor and she got it from a friend that she went to church with. we all love it and it is a great way to get you kids to eat their squash
Provided by plmcrzychef
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend margarine, sugar, eggs, and milk.
- Add cake mix and cream (milk) gradually.
- Then add shredded squash and lemon extract.
- Blend well.
- Grease and flour 2 round cake pans.
- Bake at 350 for 30-40 minutes until lightly brown.
- Serve hot with ice cream or cool and eat plain.
Nutrition Facts : Calories 464, Fat 21, SaturatedFat 5.8, Cholesterol 70.1, Sodium 369.1, Carbohydrate 64.5, Fiber 0.8, Sugar 52.1, Protein 3.9
AUNT BESSIE'S SQUASH KUGEL (PUDDING)
I like squash but I've prepared this for people who did not like squash and they are surprised how they do like it. This particular recipe comes from my late husband's aunt who was a fantastic cook.
Provided by Helaine Norman
Categories Vegetables
Time 50m
Number Of Ingredients 7
Steps:
- 1. Bring squash and onions to a boil and cook just until done. Drain extra well into a sieve.
- 2. Mash with a potato masher. Drain more if too watery. Pour from the sieve the squash-onion mixture back into the pot and add the rest of the ingredients.
- 3. Pour into a casserole or other baking pan. Bake at 350 degrees for about 1/2 hour or until set. The pan you cook in determines how fast it will be done. If it is thicker in a smaller pan it will take longer than if it is spread out into a shallow pan. It should be golden brown on top.
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