kansasgirl
Senior Cook
This is a great recipe. It can be used as a side dish or even for a different dessert served with fresh whipped cream.
Squash Pudding
1 lb yellow squash, diced
1 lb zucchini, diced
4 tb butter
3/4 c bread crumbs
1 c milk
1 c cream
1/2 ts cinnamon
1/2 ts nutmeg
1/2 ts baking powder
1/2 c brown sugar
pinch of salt
3 eggs, beaten
1/3 c golden raisins
1/2 c pecans, chopped
Preheat oven to 375F
1.In a large pan, melt butter over medium-high heat. Add squash and zucchini, and saute until vegetables are wilted, 3-5 minutes. Remove and place in a large mixing bowl. Puree 1/2 of the squash mixture and return to the bowl.
2.Soak bread crumbs in milk and add to bowl. Add remaining ingredients, except raisins and nuts; mix together until all ingredients are incorporated. Fold in raisins and nuts.
3.Place in a greased casserole dish and bake for 60-75 minutes or until golden and set. Let cool slightly before serving.
Squash Pudding
1 lb yellow squash, diced
1 lb zucchini, diced
4 tb butter
3/4 c bread crumbs
1 c milk
1 c cream
1/2 ts cinnamon
1/2 ts nutmeg
1/2 ts baking powder
1/2 c brown sugar
pinch of salt
3 eggs, beaten
1/3 c golden raisins
1/2 c pecans, chopped
Preheat oven to 375F
1.In a large pan, melt butter over medium-high heat. Add squash and zucchini, and saute until vegetables are wilted, 3-5 minutes. Remove and place in a large mixing bowl. Puree 1/2 of the squash mixture and return to the bowl.
2.Soak bread crumbs in milk and add to bowl. Add remaining ingredients, except raisins and nuts; mix together until all ingredients are incorporated. Fold in raisins and nuts.
3.Place in a greased casserole dish and bake for 60-75 minutes or until golden and set. Let cool slightly before serving.
