Butternut Squash Pudding (Microwave)

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