Steamed Butternut Squash Pudding

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171

Nutrition amount per serving

steamed-butturnut-squash-pudding2

Ingredients:

  • 1 (1-pound) butternut squash
  • Cooking spray
  • 1 cup turbinado sugar
  • ¼ cup butter, softened
  • 3 large eggs
  • 3 tablespoons fresh lemon juice
  • 9 ounces all-purpose flour (about 2 cups)
  • 2 ¼ teaspoons baking powder
  • 1 teaspoon grated peeled fresh ginger
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • Vanilla Jack Sabayon
    Directions:

    1. Preheat oven to 400°.
    2. Cut squash in half lengthwise; discard seeds and membrane. Place squash, cut sides down, on a baking sheet coated with cooking spray; bake at 400° for 55 minutes or until tender. Cool slightly. Scoop out squash pulp from skins; discard skins. Mash pulp.
    3. Preheat oven to 325°.
    4. Place sugar and butter in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time; beat after each addition. Add squash and juice; beat until combined.
    5. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk. Add flour mixture to squash mixture; beat until just combined. Spoon about 1/3 cup batter into each of 12 (6-ounce) ramekins coated with cooking spray. Place 6 ramekins in each of 2 (13 x 9-inch) baking dishes. Add hot water to pans to a depth of 1 inch. Cover pans loosely with heavy-duty foil coated with cooking spray.
    6. Bake at 325° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Serve with Vanilla Jack Sabayon.

    Servings
    12 servings (serving size: 1 steamed pudding and 4 teaspoons vanilla jack sabayon)

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