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Butternut Squash Pudding (Microwave) |
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Ingredients
- 1 medium butternut squash
- 2 eggs, beaten
- 1/2 cup half and half
- 1/3 cup sugar
- 2 Tbsp. butter or margarine
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/2 tsp. grated lemon rind
- 2 tsp. lemon juice
- sweetened whipped cream
Directions
Pierce squash 6 or 8 times with a fork. Place squash on paper towels in microwave oven. Microwave, uncovered, at high 16-18 minutes, turning squash after 8 minutes. Let stand 5 minutes. Cut squash in half, and remove and discard seeds. Scoop out pulp, and discard shell. Combine squash pulp, egg, and next 7 ingredients in a mixing bowl; beat a medium speed of an electric mixer until smooth. Spoon squash mixture into an 8 inch square baking dish. Microwave, uncovered, at high 15 minutes; stir. Microwave at medium for 5 minutes. Let stand 5 minutes. Serve with sweetened whipped cream.
By Robin from Washington, IA
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RE: Butternut Squash Pudding (Microwave)
Sounds yummy! I bet acorn squash would taste good made this way, too.
RE: Butternut Squash Pudding (Microwave)
doesn't sound very good. has anyone ever made this before?
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