Winter squash are an ubiquitous fall vegetable, so I was pleased when a found a hundred-year-old recipe for Squash Pudding. This custard-like pudding is slightly sweet, and has a hint of cinnamon. It reminds me a little of the filling in a pumpkin pie – though the Squash Pudding is not as sweet or spicy as the typical pie filling. I’m not sure whether Squash Pudding is supposed to be a vegetable side dish or a dessert. The original recipe says that it should be served warm, but it is tasty either warm or cold.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
Squash Pudding
2 1/2 cups steamed and strained winter squash (pureed winter squash)
1/2 cup sugar
1 teaspoon salt
3/4 teaspoon cinnamon
2 eggs
2 1/4 cups milk
Preheat oven to 350° F. Combine all ingredients in a mixing bowl; beat until smooth. Pour into an 8″ X 8″ or similar sized casserole dish. Put in oven and bake until a knife inserted in the center comes out clean (about 1 1/2 to 2 hours). Cool slightly before serving. May also be served cold.
Somehow, I can’t feel drawn to sweet squash recipes: they’re so good in soups and curries. I really should get over myself and try this one. But then … my husband feels the same.
I have the general impression that sweet squash recipes are much more popular on this side of the Atlantic. Another difference across the two continents. 🙂
We’re getting good at this, you and me!
🙂
It does sound similar to pumpkin pie.
It is quite similar to pumpkin pie without the crust – though a little less sweet and a little less spicy.
It does look suspiciously like my mom’s squash pie, just no crust!
It’s an easy way to get the best part of the pie. 🙂
Looks good! My favorite part of pumpkin pie is the filling:)
Agree- the filling is definitely the best part of the pie.
This does sound good. I may not make a pudding, but I’m going to get a butternut squash soon. I’ve avoided them because they are hard for me to cut, but we’ll get a small one.
Winter squash can definitely be challenging to cut. Hopefully you’ll find a small butternut squash that isn’t too difficult to cut.
I just harvested my two Blue Hubbard squash and cut them up. I hadn’t had Hubbard squash for at least 50 years. Thanks for the recipes, I enjoy to cook back in time .
You’re very welcome. It’s nice to hear that you enjoy the recipes on this blog. I love hubbarb squash. Every year I buy two from the same farmer. He always comments that I’m one of only a few of his customers who buy hubbard squash. Sometimes I think he raises them just for me. Others don’t know what they are missing.
I will be using the squash pie recipe for Thanksgiving. I am dairy and gluten free so there are a few tweaks to make but I am sure it will be great.
It’s wonderful to hear that you’ll be using a recipe from this blog. One of the things I really enjoy about cooking is the creativity of tweaking and adapting recipes to meet needs and preferences.
Kind of like sweet potato pie – is it a dessert or a side dish. I serve it both ways!! Hot it’s a side vegetable and cols is a dessert!
Exactly – The comparison with Sweet Potato Pie works really well.
Nice post ✉️
Nice to hear that you enjoyed it.