Butternut Squash Pudding (Microwave)
- 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
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
July 20, 20070 found this helpful
doesn't sound very good. has anyone ever made this before?
July 21, 20070 found this helpful
Sounds yummy! I bet acorn squash would taste good made this way, too.
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