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    You are in: Home / Thanksgiving / Squash Pudding Recipe
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    Squash Pudding

    1/1 Photo of Squash Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Windchime's Note:

    A great way to use up those extra yellow squash. It goes really well with Thanksgiving leftovers.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the squash into approximately 1-inch chunks.
    2. 2
      Cook until tender; either by boiling in water on the stove or cooking for about 9 minutes, stirring once, in the microwave.
    3. 3
      Drain well and puree in blender.
    4. 4
      Mix all ingredients, except nutmeg, well.
    5. 5
      Pour into greased casserole dish. Sprinkle with nutmeg.
    6. 6
      Bake 350° for at least 45 - 60 minutes, or until set. (The original recipe says 35 minutes, but it's still like soup at that point for me.).
    7. 7
      Serve warm or cold.

    Ratings & Reviews:

    • on July 28, 2010

      55

      so yummy, almost like pumpkin pie - great way to use all the extra yellow squash i had from my CSA. I'll be making this again for sure

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2008

      55

      This had great flavor, but sadly I didn't think to take the seeds out of my squash and so the texture was not desirable. I'll definitely make it again sans the seeds.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2007

      55

      this is awesome. we have tons of yellow squash. I precooked some and froze it, so we can have all winter. great way to use summer squash.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Squash Pudding

    Serving Size: 1 (171 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 259.2
     
    Calories from Fat 98
    38%
    Total Fat 10.9 g
    16%
    Saturated Fat 6.2 g
    31%
    Cholesterol 106.9 mg
    35%
    Sodium 119.7 mg
    4%
    Total Carbohydrate 34.3 g
    11%
    Dietary Fiber 0.8 g
    3%
    Sugars 26.6 g
    106%
    Protein 6.5 g
    13%

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