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Quick & Easy Fall Recipes – Butternut Pudding

Squash doesn’t always have to be savory. This Butternut Pudding shows squash’s sweet side

Butternut Pudding

Rachel Ray

6 Servings


2- 10 ounce packages thawed, frozen butternut squash puree

  • 14 oz. can evaporated skim milk

4 eggs

1/2 cup pure maple syrup

Options: Top with a sprinkle of cinnamon or Whipped cream


Preheat oven to 325°. Blend squash, coconut milk, eggs and syrup; pour into 8-inch baking dish. Put dish in roasting pan; pour boiling water halfway up dish to make water bath. Bake, 1 hour. Top with cinnamon or cream.



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