Butternut Squash Indian Pudding Recipe

Name: Butternut Squash Indian Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small butternut squash; 2 cups 1% milk; ⅓ cup yellow cornmeal; 1/2 tsp. ground cinnamon; 1/4 tsp. ground ginger; ⅛ tsp. ground nutmeg; 1 large pinch salt; 1 Tbs. butter; 1/4 cup packed dark brown sugar; 2 Tbs. blackstrap molasses

Servings: persons

1/2 small butternut squash
2 cups 1% milk
⅓ cup yellow cornmeal
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
⅛ tsp. ground nutmeg
1 large pinch salt
1 Tbs. butter
1/4 cup packed dark brown sugar
2 Tbs. blackstrap molasses

1
Preheat oven to 350 degrees F. Place squash half cut-side down on baking sheet.
2
Bake 1 hour.
3
Cool.
4
Scoop flesh from skin, and puree in food processor.
5
Reduce oven heat to 275 degrees F. Coat 1-qt.
6
baking dish with cooking spray.
7
Whisk together milk, cornmeal, cinnamon, ginger, nutmeg, and salt in saucepan.
8
Cook over medium heat 10 minutes, or until thickened.
9
Remove from heat, and blend in butter.
10
Stir in squash puree, brown sugar, and molasses.
11
Pour into prepared baking dish, and bake, uncovered, 1 1/2 hours, or until knife tip inserted in center comes out clean.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 small butternut squash, 2 cups 1% milk, ⅓ cup yellow cornmeal, 1/2 tsp. ground cinnamon, and more.

Yes, Butternut Squash Indian Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash Indian Pudding

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