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Butternut Squash Pudding
From Statesboro Market2Go
<p>A rich creamy autumnal pudding! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: pinchmysalt.com (Entered by Ariana Giddens)
Serves: 6
Vegetarian!
Ingredients
3/4 cup
Brown sugar
3 tablespoons
Cornstarch
1 cup
Roasted butternut squash puree
2 cups
Half & Half
Pinch of salt
1 teaspoon
Vanilla extract
2 tablespoons
Butter (cut into pieces)
3 large
Egg yolks
Pecans (for garnish, if desired)
Whipped cream (for serving, if desired)
Step by Step Instructions
- Stir the brown sugar and cornstarch together in a small bowl. Put the butternut squash puree, half & half, brown sugar mixture, salt, and the egg yolks into a blender.
- Blend the ingredients until they form a smooth mixture, then run it through a fine-mesh sieve into a saucepan (clean the sieve as you will need it again)
- Cook the squash mixture over medium heat, whisking constantly. Once it is thickened and bubbly, turn heat to low, and continue cooking and stirring constantly (now with a spoon or spatula)
- Stir in the vanilla extract and butter pieces until they have been completely incorporated into the pudding.
- Serve the pudding warm or transfer it to a bowl, cover it, and allow it to cool and serve cold. Serve garnished with whipped cream and pecans if desired.