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)
- 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.