1 cup butternut squash purée
3/4 cup packed light brown sugar
3 tablespoons corn starch
2 cups half & half
Pinch of salt
3 large egg yolks
1 teaspoon vanilla extract
2 tablespoons butter
This recipe makes enough pudding for the whole family and some leftovers. A dollop of whipped cream on top is required!
Before you can start your pudding, the first step is to purée your Indiana butternut squash. A medium sized squash is best to use for this recipe to get the 1 cup of purée. Preheat your oven to 400 degrees and cut your squash in half lengthwise. Remove the seeds and place the two halves with the cut side facing upward. Cover them completely with foil and place them in the oven for 50 minutes. Check the squash to make sure it very tender by poking it with a fork. Continue letting it bake if it is not tender all over. Be careful when you remove the foil because the squash will be very hot and will steam! When the squash has cooled down, scoop out the insides into a strainer to let any excess liquid drain out. You can then move into making your pudding!
In a small bowl, stir together the brown sugar and corn starch. Combine the squash purée you made, half and half, brown sugar, salt, and egg yolks (It is easiest to do this in a blender if you have one). Mix or blend until very smooth then put it in a saucepan.
Cook the squash mixture over medium heat, whisking constantly, until it is thick and bubbling. Turn your heat to low, and continue cooking and stirring, with a spoon, for about 4 more minutes. Immediately pour the pudding into a bowl and stir in the vanilla extract and butter (cut it into small pieces before adding). Mix until it is completely blended.
Let pudding cool and then refrigerate. Keep it in a covered container while storing!
If you bought a large squash and don’t want it all to become pudding, set a little aside before you purée it and make these Butternut Squash Fries with the rest!
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