Here is how I cook patty pan squash but it isn't really a pudding. I cut them in half so they make little squash "bowls" and scoop the seeds out. I take a bit of butter, a spoonful of brown sugar per half, and a dash of salt. I am allergic to cinnamon but a dusting would be delicious. I put them in a microwave safe bowl, add a little water to the bowl in the bottom and cover them with wax paper. The wax paper seems to let just the right amount of moisture out so they don't steam to the soggy stage. I microwave them for a few minutes until they are tender and they are delicious. They taste so buttery. Once while dining at a fancy restaurant, they served broiled yellow squash sliced the long way, not in rounds, and sprinkled with brown sugar and butter and they were broiled and served piping hot. They were delicious and the Sunday lunch diners were asking for seconds, and my table was one of them. I have replicated that recipe for years and my family never tires of them and they are so easy to prepare.
Here are two. Don't know where to find rice syrup on this first one, maybe the health food store?
Caramelized Squash Pudding
1/2 cup Maple Syrup
1/4 plus 1/3 cup Rice Syrup
1 1/2 Tbsp. Butter
1 cup Milk 3 Tbsp. Unbleached White Flour
1 1/2 cup Pureed Squash (Pie Pumpkin or Buttercup)
3 eggs, lightly, beaten
Preheat oven to 375° F. In a small saucepan, combine maple syrup and 1/4 cup rice syrup with butter. Bring to a boil and cook, stirring occasionally, until syrup reaches soft ball stage (230 degrees on a candy thermometer). Immediately pour syrup into an 8 inch Soufflé dish, covering the bottom completely.
In a medium saucepan, whisk flour into milk and cook slowly over medium heat. Continue to whisk until mixture boils and thickens. Mix in remaining 1/3 cup rice syrup. Add mixture to puree squash in a large mixing bowl. Add eggs and mix well.
Pour pudding mixture into Soufflé dish. Bake in center of oven until custard is set and a knife inserted in the center comes out clean, about 1 hour. Cool briefly on a cake rack. Place a serving plate over the Soufflé dish and invert, shaking if necessary until pudding drops down onto the plate. Cover and chill before serving.
Baked squash pudding
2 cups squash
&frac; cup brown sugar
&frac; teaspoon ginger
&frac; teaspoon cloves
&frac; teaspoon cinnamon
2 cups milk
Preheat oven to 350 degrees.
Beat eggs then add remaining ingredients, mix well. Place bowl in a cake pan with &frac; inch of water. Bake for 30 minutes.
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