CORN AND SQUASH PUDDING
This tasty side dish gets a twist with the added bonus of squash. Not only does the squash add a vibrant color and tons of vitamins to the dish, it provides a creamy texture that plays well off the crisp corn kernels.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray. Heat the butter in a medium nonstick skillet over medium heat. Add the garlic and onions and cook until softened, 4 minutes, and then add the squash and cook until dry. Stir in the corn and set aside to cool slightly.
- Combine the milk, cornmeal, parsley, nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl until smooth. Stir in the skillet mixture.
- Whip the egg whites in a separate bowl to stiff peaks and fold into the corn mixture. Fold in the cornflakes, pour into the prepared baking dish and smooth the top. Bake until lightly browned around the edges and a thin knife inserted into the center comes out clean, 45 to 50 minutes.
- Calories: 140 Fat: 3 grams Saturated Fat: 1.5 grams Protein: 6 grams Carbohydrates: 26 grams Sugar: 6 grams Fiber: 2 grams Cholesterol: 5 milligrams Sodium: 220 milligrams
Nutrition Facts : Calories 190 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 7 grams, Sugar 9 grams
BUTTERNUT SQUASH PUDDING
This special butternut squash pudding was prepared by Ron Suhanosky, owner of popular Italian restaurant Sfoglia in New York City.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 14
Steps:
- Make the squash: Preheat oven to 350 degrees. Coat squash with oil, and season with salt and pepper. Transfer to a baking sheet, cut sides down, and cover with parchment-lined foil. Roast until tender when pierced with a sharp knife, about 50 minutes. Let cool.
- Scoop flesh from squash using a large spoon; discard skin. Puree flesh in a food processor until smooth. Season with salt and pepper.
- Make the bechamel: Heat milk in a medium saucepan over medium heat, stirring occasionally, until bubbles form around the edge. Melt butter in a large saucepan over low heat. Add flour, and cook, whisking constantly, until flour is incorporated. Continue to cook until golden, with a nutty scent, about 3 minutes more. Whisk in milk in a slow, steady stream. Cook, whisking, until mixture is thick, about 10 minutes. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Whisk bechamel until smooth before using.
- Preheat oven to 400 degrees. Make the pudding: Butter a 9-by-13-inch baking dish, and coat with breadcrumbs. Beat 3 cups pureed squash, the melted butter, eggs, yolks, Parmesan, and nutmeg with mixer on medium speed until smooth. Fold in bechamel. Season with salt and pepper.
- Pour mixture into prepared baking dish. Cover with parchment-lined foil, and place in a larger baking dish. Fill with enough warm water to come halfway up sides of smaller dish. Bake until center is firm, about 40 minutes. Remove foil, and bake until top browns, about 35 minutes more. Let stand for 30 minutes before serving.
YUMMY SQUASH CUSTARD
This is a recipe that I got from an old friend and then changed just a bit to fit our family. My father-in-law used to make it with white/patty-pan squash, but I have used many kinds: zucchini, white, yellow crookneck, spaghetti squash, and even pumpkin, all with great results, even sometimes mixing two squashes. Most people trying this would not believe it is squash. Enjoy! Serve warm.
Provided by Yvonne Arcement
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed.
- Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish.
- Bake in the preheated oven until custard is set, about 40 minutes.
- Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 20.5 g, Cholesterol 75 mg, Fat 3.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 143.9 mg, Sugar 17.2 g
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
SOUTHERN SUMMER SQUASH PUDDING
This recipe is a Southern favorite. Try it; you won't regret it! This recipe is perfect for any occasion and has more nutritional value compared to most other desserts. Adjust pan size for thicker or thinner bars (I prefer mine thinner). Cover and refrigerate leftovers. Best served chilled.
Provided by MegaWoman
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 24
Number Of Ingredients 7
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth.
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
- Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish.
- Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.
Nutrition Facts : Calories 85.1 calories, Carbohydrate 17.3 g, Cholesterol 10.7 mg, Fat 1.4 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 78.3 mg, Sugar 12.8 g
PUDDING FROM SCRATCH
This is a very basic pudding recipe that is made from scratch. It is very simple and delicious.
Provided by Sandra
Categories Desserts Custards and Pudding Recipes
Yield 4
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla.
- Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired. Serve.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 29.5 g, Cholesterol 12.2 mg, Fat 3 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 1.9 g, Sodium 208.6 mg, Sugar 24 g
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
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