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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
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  • 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

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July 20, 20070 found this helpful

doesn't sound very good. has anyone ever made this before?

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July 21, 20070 found this helpful

Sounds yummy! I bet acorn squash would taste good made this way, too.

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