| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 1 |
tb |
Flour |
| 3/4 |
ts |
Salt |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground nutmeg |
| 3 |
lg |
Eggs |
| 1 1/2 |
c |
Cooked, mashed winter squash |
| 1 1/2 |
c |
Milk |
| 2 |
tb |
Light molasses |
| 2 |
tb |
Melted butter or margarine |
INSTRUCTIONS
The following pudding can be made with either butternut or Hubbard squash.
whipped cream or whipped topping (optional)
Combine first 5 ingredients. Beat in eggs. Stir in next 4 ingredients.
Mix well. Pour into buttered 1-1/2 quart casserole. Bake in preheated 350
F oven 1-1/4 hours, or until firm in center. Serve with whipped cream or
whipped topping. Serves 8.
Origin: Hearth and Home Companion Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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