Best Yellow Squash Pudding Recipes

SQUASH PUDDING

Steps:

• 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.

YUMMY SQUASH CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed.
• Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish.
• Bake in the preheated oven until custard is set, about 40 minutes.
• Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.

YELLOW SQUASH PUDDING

Steps:

• Blend margarine, sugar, eggs, and milk.
• Add cake mix and cream (milk) gradually.
• Then add shredded squash and lemon extract.
• Blend well.
• Grease and flour 2 round cake pans.
• Bake at 350 for 30-40 minutes until lightly brown.
• Serve hot with ice cream or cool and eat plain.

SUMMER SQUASH BREAD PUDDING WITH FETA

Steps:

• Slice the bread about 3/4 inch thick. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Mince the remaining garlic and set aside.
• While the bread is soaking, place the grated squash in a colander and salt generously. Toss and let sit in the colander in the sink for 15 minutes, then squeeze out water.
• Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add a generous pinch of salt, the garlic and grated squash. Stir together until the garlic is fragrant and the squash limp, about 2 minutes. Stir in the chopped mint or dill and the parsley, and remove from the heat. Season to taste with salt and pepper.
• Remove the bowl with the soaked bread from the refrigerator. Using your hands, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the squash mixture and the feta to the bowl and stir together. Scrape into the oiled baking dish. Top with the grated Parmesan.
• Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon) and freshly ground pepper. Pour over the bread mixture and place the dish in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

SQUASH PUDDING

Steps:

• Place all ingredients in a large bowl.
• Beat with mixer until blended.
• Pour into greased 2-quart casserole.
• Bake at 350 for 1 hour.
• Top with whipped cream.

YELLOW SQUASH PUDDING

Steps:

• Lightly butter a shallow 2-quart flameproof casserole; set aside.
• Melt the butter in a large heavy saucepan over med-high heat.
• Add in the onion, marjoram, thyme, and nutmeg; decrease heat to medium, and saute for about 10 minutes, stirring now and then, until the onion is lightly browned.
• Mix in the squash, salt, and pepper; cover and cook for 40-45 minutes until the squash is very soft, stirring occasionally.
• Toward the end of cooking, preheat the oven to 350°.
• Note: if the squash threatens to boil dry (not likely if you keep the heat at medium or med-low) add about 1/4 cup water.
• Scoop the squash mixture into the prepared casserole, spreading to the edge, and bake uncovered on the middle oven shelf for 30 minutes.
• Mix the cracker crumbs and melted butter together; set aside.
• After 30 minutes in the oven, stir the casserole well; scatter the crumb mixture evenly over all, then bake 30 minutes longer or until the topping is touched with brown.
• Note-if the topping is not brown enough to suit you, slide the casserole into the broiler, setting about 5 inches from the heat, and broil 1-2 minutes.

YELLOW SQUASH DESSERT

Steps:

• Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well.
• -Pour mixture into a buttered 9" X 13" casserole dish.
• -Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean.
• -Serve slightly warm with whipped cream.