Squash doesn’t always have to be savory. This Butternut Pudding shows squash’s sweet side
Butternut Pudding
Rachel Ray
6 Servings
Ingredients
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
Preparation
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.
