Butternut Squash Pudding

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 16

A pudding recipe I came up with while trying to make mousse. Started out with pumpkin and morphed into butternut squash.

Ingredients:

1 cup dark brown sugar, lightly packed

1 1/2 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon salt

4 large eggs

1/2 teaspoon of vanilla extract

1 large necked butternut squash, yields 3 cups butternut squash glop

1.5 cans (12oz each) of evaporated milk

zest of 1 large orange rind

1 banana with sugar spots

1 pint heavy whipping cream

1/2 cup sugar

Directions:

1. Wash squash, no soap. Cut squash in half where neck meets body. Cut squash neck horizontally. Cut squash body horizontally and scoop out strings and seeds. Steam squash for 45 minutes.
2. Scoop squash out of shell and run through a potato ricer. Blend squash with a stick immersion blender until creamy.
3. Combine dark brown sugar through salt in a mixing bowl.
4. Add eggs one at a time blending well after each addition.
5. Add vanilla and butternut glop blending well.
6. Add milk and blend.
7. Squeeze banana through a potato ricer and pour zest onto banana.
8. Pour butternut mix into top of a simmering double boiler; stir until thickened, about 15 to 20 minutes. Remove from heat; stir in banana mix and let cool.
9. Whip heavy whipping cream until soft peaks form. Add sugar a little at a time, whipping the cream until stiff peaks form.
10. Fold half of cream into cooled thickened butternut banana mix then fold in the other half.
11. Chill before serving.

By RecipeOfHealth.com