Indian Pudding With Butternut Squash Recipes

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INDIAN PUDDING WITH BUTTERNUT SQUASH



Indian Pudding with Butternut Squash image

This warm pudding -- a cornmeal-based baked dessert -- is made with molasses, maple syrup, spices, and pureed squash; vanilla ice cream melts on top.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for ramekins, room temperature
1 1/2 cup Roasted Squash Puree made with butternut squash
6 large eggs
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 cups milk
1/2 cup pure maple syrup
1/4 cup unsulfured molasses
1/2 cup yellow cornmeal
1 pint vanilla ice cream

Steps:

  • Preheat oven to 325 degrees. Butter six 12-ounce ramekins. Bring a pot of water to a boil for a hot-water bath. In a large mixing bowl, whisk together squash puree, eggs, spices, and salt; set aside.
  • In a medium saucepan, bring milk, syrup, molasses, and butter to a simmer. While whisking, slowly add cornmeal. Cook, whisking, until mixture thickens, 5 to 7 minutes.
  • While whisking, pour the hot milk mixture into the reserved squash mixture. Whisk until well combined. Divide the mixture equally among the prepared ramekins, and place in a roasting pan. Transfer to oven rack, and pour boiling water into pan to reach halfway up the sides of the ramekins. Bake until pudding is firm to the touch, about 1 hour. Remove ramekins from the pan, and serve warm with a scoop of ice cream.

INDIAN BUTTERNUT SQUASH CURRY



Indian butternut squash curry image

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10

200g brown basmati rice
1 tbsp olive oil
1 butternut squash, diced
1 red onion, diced
2 tbsp mild curry paste
300ml vegetable stock
4 large tomatoes, roughly chopped
400g can chickpeas, rinsed and drained
3 tbsp fat-free Greek yogurt
small handful coriander, chopped

Steps:

  • Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
  • Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
  • Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

Nutrition Facts : Calories 423 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.51 milligram of sodium

BAKED BUTTERNUT SQUASH PUDDING TOPPED WITH GINGER WHIPPED CREAM



Baked Butternut Squash Pudding Topped With Ginger Whipped Cream image

I've been making something similar to this most of the fall! My Son has no idea it was butternut he thought he was eating pumpkin! Method for pureeing butternut Recipe #194908

Provided by Rita1652

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 cups pureed butternut squash or 4 cups pumpkin
3/4 cup brown sugar
1 (12 ounce) can evaporated milk
3 eggs
1 tablespoon cinnamon
1/2 fresh nutmeg, grated
1/4 teaspoon salt
1/4 teaspoon dried ginger
1 pint heavy whipping cream
1/2 cup powdered sugar
1 tablespoon crystallized ginger, minced
1/4 cup toasted pine nuts (cooled)

Steps:

  • Mix Butternut, Brown sugar, Evaporated milk, Eggs, Cinnamon, Nutmeg, Dried Ginger,& Salt.
  • Pour into a Pyrex Pan (8x8x2) inches that was sprayed with cooking spray (Pam).
  • Bake at 325 degrees for 60 minutes.
  • Meanwhile whip cream till it starts to thicken then add sugar till firm, fold in Crystallized ginger.
  • Scoop warm or chilled pudding top with whipped cream and toasted pine nuts.

BUTTERNUT SQUASH PUDDING



Butternut Squash Pudding image

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

1 large butternut squash (3 1/2 pounds), halved and seeded
Extra-virgin olive oil
Coarse salt and freshly ground pepper
1 quart whole milk
4 ounces (1 stick) unsalted butter
1 cup all-purpose flour
Coarse salt and freshly ground pepper
4 ounces (1 stick) unsalted butter, melted, plus more for dish
Fine plain breadcrumbs, for dish
4 large eggs
4 large egg yolks
1/2 cup finely grated Parmesan cheese (2 ounces)
Pinch of ground nutmeg
Coarse salt and freshly ground pepper

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.

SQUASH PUDDING



Squash Pudding image

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

3 medium yellow squash
3 tablespoons flour, heaping
1/4 cup butter
1 cup sugar
3 eggs
1 (12 ounce) can evaporated milk
1 tablespoon vanilla
nutmeg

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

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Top Asked Questions

How to bake butternut squash pudding?
Butternut Squash Pudding Recipe. Add squash, beat until smooth, then stir in remaining ingredients, mixing well. Pour into 1 1/2 quart baking dish and bake until a skewer inserted in the center comes out clean, about 40 -45 minutes. (For best texture, bake with pudding dish set into a larger oven-proof pan or dish with hot water added to a depth...
How to cook Indian butternut squash Curry?
This Indian Butternut Squash Curry is a delicious vegetarian squash curry simmered with fragrant spices and rich coconut milk. In a large skillet heat olive oil on medium-high until hot. Add squash and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened.
What is butternut squash Dal recipe?
Butternut Squash Dal recipe is a comforting and an easy dal made in Instant Pot pressure cooker with toor dal (split pigeon peas lentils), butternut squash, tomatoes, Indian spices and cooked with pot-in-pot rice. A quick comforting, filling, and delicious pasta that is cheesy and creamy made with a seasonal ingredient– butternut squash!
How to make squash pudding from scratch?
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.

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