Monday, January 11, 2010

Potimarron Pudding -- WhoooYahhh!

Remember last fall when I was extolling our harvest of these lovely potimarron squash! Aren't they just the prettiest squash you've ever seen?

We've been enjoying them as simple baked squash. I cut them in two, scrape out the seed cluster, place in a roaster pan, cover with a lid and bake at 350 a little over an hour. Then I remove the baked squash, mash it, add some butter, salt and pepper and a bit of maple syrup. Yum.

But this week I went one step further. If you are a fan of pumpkin pie you will love these babies baked into a squash pudding.

First, bake the squash as described above. The lid tends to hold in the moisture and the squash will sometimes hold a bit of "juice". I use a small ladle and remove that water for it will not be needed. You want the squash to be baked to a tender stage, but you do not want it sogged by the extra liquid. I suppose taking the lid off during the last 20 minutes might prevent this buildup of juice so I may try that next time. Let Cool before handling!
  • Scrape the baked squash from the skins. Be careful as the skin itself is quite tender from the baking.
  • Beat two eggs in a mixing bowl. Add 2 cups of mashed cooked squash and mix together.
  • Mix the following together and add to the pumpkin mixture, stirring it until well blended:
1/2 to 3/4 cup sugar (use white or brown, I used white)
1 tsp cinnamon
1/2 tsp salt
1/2 tsp powdered ginger
1/4 tsp powdered cloves
  • Add 1-1/2 cup evaporated milk and stir till all is smooth.
Pour the mixture into a crock bowl or a Pyrex glass casserole and bake 30 to 45 minutes at 350.
Test for doneness by dipping a knife into the center. If it comes out clean, the pudding is done.

You can see that I had three bowls of pudding. That's because one very large squash made enough for two recipes. I experimented with two types of bowls. The Pyrex bowls I placed in a roasting pan and put hot water around them. The crock bowl just went straight to the oven shelf. Both were done about the same time. Both turned out delicious. (Remember that you can click on photos for a close-up.)

Add a bit of whipped cream on top and WhooYahhh!

The next time I think I will make a Squash Pie, using a whole wheat crust. Oh, My, I can hardly wait.

.

13 comments:

Laurie M. said...

It looks wonderful! I wish we were neighbors, well, maybe come summertime I'll wish that.

Dorothy said...

Those ARE the most beautiful squash! And that pudding sounds wonderful!

Karen said...

Your squash pudding looks wonderful! And so healthy, too! Wish I lived closer to enjoy a sample of it with you. Thanks for sharing - the recipe, that is! Enjoy!

Pilgrim Mommy said...

Very cool looking squash. I tried a recipe for pumpkin pudding very similar to yours that was cooked in a slow cooker. This pudding is good for breakfast, too.

l'optimiste said...

heh heh - LOVE your enthusiasm for squash - can't stand them myself! But my mum loves them, and she used to chop them in half, bake, add butter, salt, pepper and then grated cheese :o)
x

Kelly said...

I've always been a summer squash kind of gal (yellow, not zuchinni), but this looks and sounds delicious!!!

Mrs. Spit said...

What time is dinner?

S. Etole said...

sounds really yummy ... and they are so pretty

Debby said...

Sounds lovely. Hope you're saving the seeds for next year!

Young Mom said...

Yum! That looks incredible.

Bethany said...

YUM! I love pumpkin pie so this looks great. What cute little squash, I have never seen that kind before.

Debra said...

Did you grow the squash? I want to grow them-I love the look. Pumpkin pudding or squash pudding is something I could live on forever. Looks extremely yummy!
~Debra

Elle Bee said...

I love those little squash! They are so cute and the color is lovely. The pie sounds wonderful. Whole wheat crust--that'll be delicious.