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
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
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
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
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
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