Southern Summer Squash Pudding Recipes

YELLOW SQUASH PUDDING

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.

SQUASH PUDDING

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.

SQUASH PUDDING

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.