Thanksgiving

Squash Pudding is for Dessert.

Squash Pudding takes 20 minutes to prepare.

Squash Pudding takes 50 minutes to cook.

Squash Pudding makes 8 servings.

The ingredients for Squash Pudding are:

3.0 medium Summer Squash
3.0 serving Egg white, large
4.0 serving Country Crock, Shedd's Spread Country Crock Regular (Soft), 1 Tbsp
12.0 fl oz Milk, canned, evaporated
0.25 cup Flour - Gold medal all purpose flour
1.0 tbsp Vanilla Extract
1.0 cup Granulated Sugar
1.0 tsp Nutmeg, ground

Here is how you make Squash Pudding:

Cut the squash into approximately 1-inch chunks. Cook until tender; either by boiling in water on the stove or cooking for about 9 minutes, stirring once, in the microwave. Drain well and puree in blender. Mix all ingredients, except nutmeg, well. Pour into greased casserole dish. Sprinkle with nutmeg. Bake 350? for at least 45 - 60 minutes, or until set. (The original recipe says 35 minutes, but it's still like soup at that point for me.). Serve warm or cold.Serving Size: 8 1/4 cup servingsNumber of Servings: 8.0Recipe submitted by SparkPeople user FANTAZIAMERRIE8.

The nutritional information for Squash Pudding is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 225.3

• Total Fat: 7.3 g
• Cholesterol: 13.7 mg
• Sodium: 127.4 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 1.0 g
• Protein: 5.8 g