Steamed Butternut Squash Pudding Recipe

Name: Steamed Butternut Squash Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) butternut squash; Cooking spray; 1 cup turbinado sugar; 1/4 cup butter, softened; 3 large eggs; 3 tablespoons fresh lemon juice; 9 ounces all-purpose flour (about 2 cups); 2 1/4 teaspoons baking powder; 1 teaspoon grated peeled fresh ginger; 3/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice

Servings: persons

1 (1-pound) butternut squash
Cooking spray
1 cup turbinado sugar
1/4 cup butter, softened
3 large eggs
3 tablespoons fresh lemon juice
9 ounces all-purpose flour (about 2 cups)
2 1/4 teaspoons baking powder
1 teaspoon grated peeled fresh ginger
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

1
Preheat oven to 400u00b0.
2
Cut squash in half lengthwise; discard seeds and membrane. Place squash, cut sides down, on a baking sheet coated with cooking spray; bake at 400u00b0 for 55 minutes or until tender. Cool slightly. Scoop out squash pulp from skins; discard skins. Mash pulp.
3
Preheat oven to 325u00b0.
4
Place sugar and butter in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time; beat after each addition. Add squash and juice; beat until combined.
5
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk. Add flour mixture to squash mixture; beat until just combined. Spoon about 1/3 cup batter into each of 12 (6-ounce) ramekins coated with cooking spray. Place 6 ramekins in each of 2 (13 x 9-inch) baking dishes. Add hot water to pans to a depth of 1 inch. Cover pans loosely with heavy-duty foil coated with cooking spray.
6
Bake at 325u00b0 for 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Serve with Vanilla Jack Sabayon.

822

kcal

Calories

Fat

103

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 12 ingredients. The key ingredients include: 1 (1-pound) butternut squash, Cooking spray, 1 cup turbinado sugar, 1/4 cup butter, softened, and more.

Yes, Steamed Butternut Squash 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.

Steamed Butternut Squash Pudding

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