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Winter Squash Pudding

Winter Squash Pudding

I had this unusual savory pudding at the delightful Ristorantino di Colomba in Ferrara one chilly February evening, served as a side dish to the hearty sausage called salama. Sweet winter squash is a favorite vegetable in the area's Jewish cuisine, and this pudding is a Ferrara specialty, often served (without the sausage) at Yom Kippur.

Adapted from "The Country Cooking of Italy" by Colman Andrews (Fall 2011).


  • Salt
  • 1–2 butternut or other winter squash (about 3 pounds/1.5 kilograms total), peeled, seeded, and cut into
  • 2-inch/5-centimeter cubes
  • 1 cup clarified butter, plus butter for greasing
  • 1 cup flour
  • 1 pint/50 cl whole milk
  • 2 egg yolks
  • 3 tablespoons grated Parmigiano-Reggiano


Bring a large pot of salted water to a boil over high heat, then add the squash, reduce the heat to medium, and cook for 20–30 minutes, or until squash is very soft.

Meanwhile, heat the butter over the lowest possible heat in a medium saucepan, then whisk in the flour. Raise heat to medium-low and continue stirring for 5–6 minutes, or until sauce turns light golden-brown. At the same time, in another medium saucepan, scald the milk (that is, bring it to just below boiling) over medium heat. Immediately pour the milk into the sauce in a slow, steady stream, whisking constantly. Increase the heat to medium-high and bring the sauce just to a boil, then reduce the heat to medium, stir in the egg yolks and cheese, and continue stirring for about 10 minutes.

Preheat the oven to 350ºF/180ºC.

Drain the squash and put it into a large bowl. Mash it with a fork or potato masher, then pour in the white sauce, stirring constantly with a wooden spoon or whisk until mixture is smooth.

Lightly grease a 2-quart/2-liter soufflé dish or pudding bowl, then pour in the squash mixture. Put it into a large ovenproof pot, then fill the pot with water halfway up the sides of the dish. Bake for 50–55 minutes, or until pudding is set and lightly browned on top.

Teagan’s Food Musings

2 to 3 pound butternut squash (or pumpkin)
2 to 3 slices stale whole wheat bread (or toast fresh bread) – made into bread crumbs
6 medium (I used large) eggs
2 tablespoons dry white wine
1 teaspoon kosher salt
1 tablespoon unbleached flour
¼ cup dried currants (optional) (I did use them)
6 large cooking apples (I used granny smith)
1 cup milk or cream (I used less, it seemed liquidy enough without so much)
2 tablespoons rose water
1 nutmeg
2 to 4 tablespoons sugar (I used 2)
butter to grease baking dish (I used non-stick cooking spray)

Bring water to boil in a large pot on the stove.
Pare, remove strings and seeds, then cut squash (or pumpkin) into chunks about 2 inches across.
When water begins to boil, add squash.
When squash can be pierced easily with a knife or fork, lift contents of kettle with a skimmer, allowing liquid to drain back into kettle. (I used a slotted spoon and lifted the squash into a collander, shook off excess water.) Put the squash into a large bowl and reserve the cooking water in the pot for cooking the apples.
Pare, core, and cut apples into ½ inch slices and add to squash water, and boil until just tender.
Remove apple slices with skimmer and add to squash. (I used same procedure as above for getting them out of the water, though you don’t need the cooking water after this step, so you could just dump them into a collander in the sink.)
Preheat oven to 375˚F (anywhere from 350 to 400 would be fine, you can be the judge as the recipe obviously does not specify).
Mash the squash and apples. (I used an electric hand mixer, mainly because I don’t have a standard potato masher, just using the larger blades, but you could use any method you like for mashing, just don’t entirely puree the squash and apples as you want some differentiation in the final dish.)
In a medium bowl, whisk eggs until creamy yellow. (This is just until the yolks and whites are combined.)
Grate ¼ nutmeg into the eggs.
Add bread crumbs, white wine, salt, flour, currants, rose water, and sugar mix thoroughly.
Pour mixture into squash. Eyeball how much milk (or cream) you want to add to the mixture and add this to the bowl (roughly ½ cup) mix thoroughly.
Grease baking dish.
Pour in batter.
Bake, checking to be sure pudding is not browning too rapidly (this will help you determine what temperature is best).
Check for doneness by inserting clean knife-blade down into center. When pudding is done, the knife will come out clean. (Pudding took roughly 1 hour to cook, though temperature and quantities will effect this time, as well as the shape of your baking dish. The top of the pudding is golden, even a little dark brown around the edges is fine.)
Cool slightly before serving.

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Sweet Kabocha Pudding

A sweet and creamy pudding made with spices and roasted kabocha squash puree'.

Prep and Cook Times include roasting the squash.

"*" See Kitchen Notes for more information or links to special ingredients.

  • 1 cup cooked kabocha squash* pulp (Instructions below)
  • 1 ¼ cup Vanilla Almond milk*
  • 1/8 tsp. vanilla extract
  • 3 Tbsp. maple syrup or to taste
  • modest dash of ground cardamom*
  • modest dash of ground cinnamon*
  • ½ tsp. agar* (also called agar agar)
  • Topping: Grated chocolate

Scoop all of the pulp to a large bowl. Measure out 1 cup of pulp for this recipe and save the rest for another recipe.

Kabocha Squash – Kabocha squash is sweeter than most winter squash and is definitely creamier. Because it is so sweet, 3 Tbsp. of maple syrup should be enough, but adjust to your taste. Once blended with the almond milk, it had the perfect consistency for pudding. As far as substituting another winter squash, I can’t think of one that is sweet enough for this particular recipe. I’m sure other squash could be used, but you would need to add more sweetener.

Almond Milk – You can substitute plain almond, soy or whole milk. With these substitutions, increase the vanilla extract to 1/4 tsp. Taste and adjust sweetness if needed.

Spices – Just a touch of cardamom and cinnamon is all that is needed to enhance the flavor of the Kabocha without overpowering it, so don't be tempted to go over board, but as always, adjust to taste.

The agar – 1/2 tsp. was perfect. I got the idea of using agar from Sissi of With a Glass. Sissi has made some great little creams using agar and I’ve always wanted to give it a try. Now that I have, I know that I’ll be using it more and more for quick and easy, creamy desserts. Thanks Sissi!

Chocolate topping – Grated your favorite chocolate bar for the topping.

About agar (from With A Glass) – “Agar (agar-agar, “kanten” in Japanese) is a gelling agent very popular in Asia. Contrary to what one might think, this is not a gelatin substitute. It is prepared in a slightly different way and, most of all, gives different textures and consistencies. In Europe it is widely used in the food industry and is quite popular among vegetarians, since agar is produced from seaweed (not bones, like gelatin). Apart from gelling properties, agar has considerable health benefits. It helps digestion and is often consumed as a slimming diet booster.”

Click here for more Kabocha Squash recipes.

If you enjoy this Kabocha pudding, here are some other pudding recipes you might enjoy:

This Sweet Kabocha Pudding has been shared with the following blog hops: Food on Friday .

Butternut Squash Bread Pudding

Preheat the oven to 400°. Butter a shallow 10-by-15-inch baking dish. Season the squash with salt and pepper and set the halves on a rimmed baking sheet, cut side down. Bake the squash for 35 minutes, or until just tender. Let cool slightly, then peel and cut into 1/2-inch dice.

On 2 large rimmed baking sheets, toast the bread until dry and just crisp, about 10 minutes. Let cool completely. Reduce the oven temperature to 350°.

Meanwhile, melt the butter in a medium skillet. Add the leeks and garlic and cook over moderately high heat for 2 minutes. Reduce the heat to moderately low and cook, stirring occasionally, until softened, about 20 minutes.

In a large bowl, whisk the eggs. Whisk in the milk, cream, thyme, nutmeg and 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Add the bread cubes and let stand for 15 minutes. Gently fold in the squash and leeks and transfer to the prepared baking dish. Bake for 1 hour, or until browned on top and just set. Let rest for 15 minutes before serving.

Strawberry & Cream Croissant French Toast For Your Weekend Brunch

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Winter Squash Pudding - Recipes

Coconut milk squash nutmeg ground cinnamon egg white raw honey. Grate the squash on a fine grater or use a food processor.

Squash Cake A Suprising And Fabulous Cake Kelly Yandell

It works great by itself.

Yellow squash dessert recipes. 1 Boil or Steam Squash until soft - Mash 2 Add all ingredients to squash and mix thoroughly 3 Add 12 tsp of cinnamon andor nutmeg if desired 4 Pour into 9 x 13 buttered cassarole dish 5 Bake at 375 deg. Line a large baking sheet with parchment paper or grease the baking sheet with olive oil. Stuffed Summer Squash with Shiitake Mushrooms Ginger and Peaches by Bhavani iEat Green.

Add 12 teaspoon salt and mix it together. Take it from reviewer chibi chef who says This is one of my favorite vegetarian dishes. How to make squash a meal.

Zucchini yellow squash red bell pepper and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan. -Pour mixture into a buttered 9 X 13 casserole dish. Add margarine sugar vanilla salt flour eggs and milk to squash and mix well.

Balsamic Grilled Vegetables Natashas Kitchen. Make the tots. I top it with plenty of warmed roasted garlic marinara sauce.

Preheat oven to 400F. For 25-30 minutes or until slightly brown and knife comes out clean. Ambercup Coconut Milk Dessert Paleo Leap.

Similar recipes youll also enjoy. Garlic Mushroom and Zucchini Pasta with. -Bake in 375 degree oven for 25 minutes.

Herb-Grilled Baby Squash and Mushrooms by Shelli Forks Over Knives. Sugar powdered sugar pudding nuts cream cheese milk flour and 2 more. Simply substitute zucchini for yellow squash or add mushrooms as desired.

Put the grated squash. 6 Serve warm with Cool Whip as topping Makes 8 servings Number of Servings. No accompanying side dish is necessary.

Fresh yellow squash is stuffed with a mixture of ricotta cheese and spinach.

Yellow Squash Cake Recipe Low Carb And Gluten Free Low Carb Yum

Lemon Summer Squash Bread Heather Christo

Lemon Summer Squash Bread This Delicious House

Butternut Squash Cake Recipe Bettycrocker Com

Yellow Squash Dessert Recipe Food Com

Baked Butternut Squash With Pudding Just A Pinch Recipes

/> Yellow Summer Squash Custard Pie Recipe

Yellow Squash Bundt Cake Southern Living

Summer Squash Cake A Moist Yummy Cake Made With Zucchini Yellow Squash And Other Good Things And You Ca Squash Cakes Summer Squash Recipes Dessert Recipes

Yellow Squash Snack Cake Mamashire

Yellow Squash Casserole With Video Real Housemoms

Lemon Zucchini Cake Mom On Timeout

Butternut Squash Scones Delicious Fall Baking Recipe

Creamy Vegan Butternut Squash Pudding Recipe Love And Lemons

Tired of the same old, same old when it comes to winter squash?

Try these two neat Sunday prep tricks and the possibilities multiply.

I am already on my fourth local butternut squash of the season. I’ve peeled, chopped and roasted every single one of them with a glug of olive oil, sliced onions and halved fingerling potatoes. It’s an autumnally delicious side dish works well with chicken, pork, beef and lamb and leftovers bulk up salads beautifully. Still, making and serving squash the same way week in, week out, is going to get old quick. This year, I’m taking preemptive action to prevent winter squash burnout.

I find prepping any ingredient once in bulk fashion on the weekend and using it in myriad ways throughout the work week is key to getting dinner on the table before 8 p.m. Peeling, chopping and roasting squash or simmering chunks in broth until tender and pureeing them until smooth will continue to be part of my Sunday afternoon ritual. I’m simply on the hunt for new ways to use these pre-cooked things as exciting ingredients. I’ve settled on using winter squash in egg dishes and turning their puree into sauces.

When I cook with butternut squash, or those diminutive honey nut squashes with the same hourglass shape, I am typically annoyed by how different the top part of the squash is to its bottom. The bottoms are hard to cut and when you finally get them cut, the pieces are uneven and therefore cook unevenly.

I’ve taken to buying two squashes at a time, cutting off the tops right at the waist, if you’ll indulge the carryover from the hourglass analogy. I peel, dice, and roast the upper portion of the squash. The egg dish I’m currently obsessed with adds these roasted bits to is a savory mushroom bread pudding. It can work all day long for a busy cook – serve it with maple syrup in the morning, a salad at lunch or with local sausages for supper. And once it’s baked, it freezes and reheats like a dream.

Looks and taste: A sunny-side-up egg cooked inside a sautéed squash ring served with sausage. Ben McCanna/Staff Photographer

Going back to the butternut bottoms, I scoop out the seeds (toast those!). Then I place them whole, cut side up, in a covered dish with an inch of water and steam them for about 10 minutes on high in the microwave. I use these cooked bottoms as either edible bowls for soup, or I slice them into rings, a prospect made all the easier (and safer) by their softer, cooked consistency. I store the rings in the refrigerator and sauté a couple at a time in butter or bacon grease and crack an egg into each when I need to make a quick, hearty meal.

Getting to the bottom of a pot of squash soup has become more of a chore now that I only need to feed two in this empty nest. I’ve taken to diluting the last cup or two of my squash soups to make sauces for noodles. Added to Asian noodles, a cup of butternut squash soup diluted with ½ cup strong ginger tea and zipped up with a teaspoon of red curry paste and a tablespoon of peanut butter, makes a fine curry noodle dish. On the Italian side of the house, I add ½ cup pasta cooking water, ¼ cup of grated cheese and lots of black pepper and my husband has no idea that I had no idea what we were having for dinner until he asked 15 minutes earlier.

I hazard a guess I am not the only one looking for more ways to easily and willingly use winter squashes in the coming months. Please do send me your best, most delicious ideas.

CHRISTINE BURNS RUDALEVIGE is a food writer, recipe developer and tester, and cooking teacher in Brunswick, and the author of “Green Plate Special,” a cookbook from Islandport based on these columns. She can be contacted at [email protected]

Savory Winter Squash and Mushroom Bread Pudding. Ben McCanna/Staff Photographer

Savory Winter Squash and Mushroom Bread Pudding
I like to use earthy maitake mushrooms in this recipe. Also, if you don’t have day-old bread, tear fresh bread into bite-sized pieces, spread them out on a sheet pan and stick it in the preheating oven as it warms to temperature to help dry them out for use in this recipe.

3 cups ½-inch cubes of winter squash (from about a 2-pound squash)
8 ounces sliced mushrooms
1 cup chopped onion
1 tablespoon olive oil
Salt and pepper
2 ½ cups milk, half & half or cream
4 large eggs
2 garlic cloves, grated
1 tablespoon fresh thyme leaves
⅛ teaspoon ground nutmeg
9 cups torn day-old bread
1 cup freshly grated Alpine-style cheese (about 4 ounces)
1 tablespoon butter, room temperature

Preheat the oven to 400 degrees F.

Toss the squash, mushrooms and onions in the olive oil. Spread the vegetables into a single layer on a sheet pan. Sprinkle them with ½ teaspoon salt and ¼ teaspoon pepper. Bake until the squash is tender, 10-12 minutes. Remove from the oven reduce the oven temperature to 350 degrees F.

Use a whisk to completely combine the milk or cream, eggs, garlic, thyme, nutmeg, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl. Add the bread, half of the cheese and the roasted vegetables. Stir the mixture gently, and let stand for 10 minutes. Grease a 2-quart baking dish with butter. Spoon the mixture into the dish.

Bake for 30 minutes, sprinkle with the remaining cheese, and continue to bake until the pudding is set and lightly browned, about 15 minutes more. Let pudding rest for 10-15 minutes before serving.

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Blend all ingredients except nuts in a food processor.

Top with nuts and serve, warm or room temp.

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Winter Squash Recipes

I never ate any kind of squash when I was a child, but I’ve eaten summer squashes like green zucchini and yellow squash as an adult. It’s only been in the last couple of years that I’ve tried any of the winter squashes: Butternut Squash, Spaghetti Squash, and Delicata Squash.

When people in the 1800s cooked foods in their wood burning stoves, there were no thermometers. So recipes referred to the oven temperature as a slow, moderate, or hot oven. The cook gauged the heat based on how long she could hold her hand inside it without burning.

Slow oven = 300-325 degrees Fahrenheit
Moderate oven = 350-375 degrees Fahrenheit
Hot oven = 400-425 degrees Fahrenheit


Winter Squash is the kind of squash that may be removed from the vine in the fall and stored for winter use. Although both summer and winter squashes are closely related, they differ considerably in appearance, flavor, texture, and composition.

The different varieties of winter squash are usually larger than summer squashes and have a very hard outside covering. They also contain less water and more carbohydrate and have a higher food value. Winter squashes are usually taken from the vines in the fall before the frost sets in.

Before they are placed in storage, they are allowed to lie in the sunshine for a few days until the skin hardens. If the outside covering is unmarred when the squashes are stored, they will remain in good condition almost the entire winter season, provided the storage place is cool and dry.

To prepare winter squash for cooking, cut it open, remove the seeds, and peel off the outside skin. Because of the hardness of the covering, a cleaver or a hatchet is generally required to open the squash and cut it into pieces. With this done, scrape out the seeds and with a very sharp large knife, peel off the skin. The squash may then be cooked in any suitable manner.

If winter squash is desired as a vegetable, it is very often boiled and then mashed. Squash prepared in this way, with the exception of the seasoning, is also used for pie that is similar to pumpkin. In fact, many persons prefer the flavor of squash pie to that of pumpkin pie.

Cut pieces of peeled winter squash into cubes about one inch in size. Put these to cook in a small amount of boiling water, add enough salt to season, and cook until tender and quite dry. Season the cooked squash with pepper, add one tablespoon of butter for each four persons to be served, and if desired to increase the sweet taste, add a small amount of sugar. Mash until smooth and serve hot.

Winter squash, because of its hard covering, is very satisfactory when baked in the shell. Wash a squash and cut or split it into pieces of suitable size for serving. Remove the seeds from each piece and make several gashes (at right angles to one another) cutting through the pulp down to the shell. Place the pieces (shell down) on the grating in the oven and bake (at moderate temperature) until the pulp is tender. Serve hot, with butter, salt, and pepper.

Wash, pare and cut the squash into pieces, discarding the seeds. Steam until tender and then drain well and stand on the back of the range to dry. Now rub the pulp through a sieve. Measure and add to each cup of pulp:
One well-beaten egg,
Two tablespoons of butter,
One teaspoon of salt,
One-half teaspoon of paprika,
Two tablespoons of milk,
One tablespoon of finely minced parsley.

Pour into a well-greased baking dish and cover with fine bread crumbs and two tablespoons of grated cheese. Bake in a slow oven for twenty minutes.

Take a large heaping cup of Hubbard squash, measured after it is baked and mashed smooth, a heaping tablespoon of butter, melted and stirred into the squash, a heaping teaspoon of flour mixed with four tablespoons of milk, and one egg beaten light. Salt and pepper to taste. Mix well and turn into a buttered pudding dish and bake about twenty minutes. Serve in the dish in which it is baked. If any is left over, make it up into little round cakes and brown in butter for luncheon.

Pare, cut in pieces, and stew in a very little water, a yellow winter squash. When it is quite soft, drain it dry, and mash it in a colander. Then put it into a pan, and mix with it one=fourth pound of butter. Prepare two pounded crackers or an equal quantity of grated stale bread. Stir gradually one-fourth pound of powdered sugar into a quart of rich milk, and add by degrees, the squash, and the powdered biscuit. Beat nine eggs very light, and stir them gradually into the mixture. Add a glass of white wine, a glass of brandy, a glass of rose water, and a table-spoonful of mixed spice, nutmeg, mace, and cinnamon powdered. Stir the whole very hard, till all the ingredients are thoroughly mixed. Bake it three-fourths of an hour in a buttered dish and when cold, grate white sugar over it.

To one cup of cooked squash pulp, add one tablespoon of grated onion, two tablespoons of finely minced parsley, one tablespoon of melted butter, two teaspoons of salt, one teaspoon of paprika, one cup of very thick cream sauce, and the yolks of two eggs.
Beat to blend and then carefully fold in the stiffly beaten whites of two eggs. Pour into well-greased individual custard cups and set in a pan of warm water. Bake slowly in a moderate oven until firm in the center, usually about twenty minutes. Let stand about three minutes after removing from the oven and then turn on a slice of toast and cover with cheese sauce and serve.

Take one and one-half cups of prepared squash pulp, one and one-half teaspoons of salt, one teaspoon of paprika, two tablespoons of finely minced parsley, Two tablespoons of finely minced onions.

Mix thoroughly and then dice two ounces of salt pork. Brown the salt pork nicely and then drain off about one-half of the fat in the pan. Turn the squash mixture on the salt pork and heat and serve.

Place in a bowl three and one-half cups of sifted flour, one teaspoon salt, and five teaspoons baking powder. Sift to mix and then rub in five tablespoons of lard and mix with one cup of cooked squash pulp. Work to a dough and blend evenly, then roll out on a slightly floured board three-quarters of an inch thick. Cut and brush the tops with milk and bake in a hot oven for fifteen minutes.

Squash may be used to replace potatoes when making bread. Add one cup of squash pulp to ginger-bread, or when making small cakes. It will be found to be delicious when used this way.


• 1 packet unflavored gelatin
• 1/2 cup cold water
• 3 cups canned puréed pumpkin or frozen winter squash
• 3/4 cup brown sugar
• 1½ cups lowfat cottage cheese
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3/4 cup lowfat plain yogurt

Soften the gelatin in the cold water in a small saucepan for 1 minute. Turn the heat to medium high and heat to dissolve completely.

2. Pour into a food processor with the pumpkin, brown sugar, cottage cheese, cinnamon, ginger, and cloves. Blend until smooth. Stir in the yogurt and pour into 6 individual custard cups.

3. Chill in the refrigerator until set.

Nutritional Analysis Per Serving:
175 calories
1 g fat
7% calories from fat
1 g saturated fat
7% calories from saturated fat
31 g carbohydrates
267 mg sodium
4 g dietary fiber

Watch the video: Squash Pudding (January 2022).