Description
A cozy and creamy dessert made with roasted butternut squash, perfect for fall celebrations.
Ingredients
Scale
- 2 cups mashed butternut squash (roasted and pureed)
- 3 large eggs
- 1/2 cup whole milk
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- Pinch of salt
- Butter or spray for greasing the dish
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a medium baking dish or 4 to 6 ramekins with butter or nonstick spray.
- In a blender or food processor, blend the mashed butternut squash until completely smooth.
- Mix in the eggs, whole milk, maple syrup, brown sugar, and vanilla extract until combined and silky.
- Sprinkle in the cinnamon, nutmeg, ground ginger, and salt, whisking for even flavor distribution.
- Pour the pudding mixture into the greased dish or ramekins and bake for 45 to 50 minutes, until slightly jiggly.
- Let the pudding cool for 15 minutes before serving, warm or chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For a twist, try adding a splash of bourbon or a tablespoon of orange zest.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 20g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 90mg
Keywords: butternut squash pudding, fall dessert, seasonal dessert, cozy recipe, Thanksgiving dessert
