Butternut Squash Pudding

Whether roasted, sautéed, pureed or carved and decorated, winter squash can be enjoyed in endless ways. We grow small pumpkins in our garden and from there winter squash transitions easily to our menu.

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Butternut Squash Pudding

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Whether roasted, sautéed, pureed or carved and decorated, winter squash can be enjoyed in endless ways. We grow small pumpkins in our garden and from there winter squash transitions easily to our menu.

This is perhaps one of the most requested recipes that comes out of the Philips Academy Kitchen. If the fall season could be baked and eaten it would taste like this.

Butternut Squash Pudding (yields approximately 100 2oz servings)

Ingredients:

  • 10 lb  Cooked Butternut Squash – (Canned Pumpkin is acceptable substitute)
  • 5 C Sugar
  • 140 oz  Coconut Milk
  • 50 Eggs
  • 1  1/4 C Lemon Juice
  • 7 Tbsp Grated Ginger
  • 2 1/2 Tbsp salt
  • 5 tsp cinnamon
  • 2 1/2 tsp allspice

Directions: Mix all ingredients together. Fill 2 inch hotel pan half way with mixture. Bake at 300 degrees in a water bath for 40-45 minutes or until the center is set.