Tired of Pumpkin Everything?
Thanksgiving is coming at us fast. Along with all the traditional recipes, I like to find something new every year. Here’s a dessert recipe that gives pumpkin a rest. And really, aren’t you about ready to scream if you hear pumpkin-flavored anything one more time?
Pssst! Don’t tell the traditionalist, but I liked it BETTER than the very similar pumpkin dessert.
I love acorn squash. Spit them, take the seeds out, put honey and butter and nutmeg in the center–and maybe some sliced apples or applesauce, and bake them in a dish with some water in the bottom. But how about an acorn squash dessert?
Unfortunately, my husband does not share my appreciation of this long-lasting winter squash. When I serve him a wedge of acorn squash, he scoops out a shallow spoonful, but leaves a good 1/2 inch in the shell.
And he does not have seconds.
So if I bake acorn squash, I’m going to have leftovers. And you know my opinion of leftovers, don’t you? MAKE SOMETHING WITH THEM.
Which led to a quest for a good recipe for acorn squash pudding. Along the way, I found the site, Historic Foodie, and this article on how early Americans used squash. Another article at the same site lists all the squashes common in various parts of the country in the 17th and 18th century. (Acorn was known, but not common.)
Most recipe sites wanted me to make a pie out of the squash, but I was feeling lazy and just wanted to baked a pudding. However, when I found a recipe for a streusel-topped acorn squash pie, I knew I had to try it — minus the pie crust. You can also just pour it into a pre-baked pie shell for a substitute for pumpkin pie. Simple and absolutely DELICIOUS!
My husband, the acorn-squash avoider is eating it up!
Note: I am switching to a new recipe display, so bear with me as I experiment. I welcome all comments on how the recipes look, or how to make them more useful for you,
Acorn Squash Pudding
- 2 cups cooked acorn squash
- 1/2 cup sugar
- 1 1/2 tsp spices See Note
- 1/8 tsp salt
- 2 eggs
- 1 cup evaporated milk
- 2/3 cup flour
- 1/3 cup brown sugar
- 1/3 cup butter chilled
- 1/3 cup sliced almonds
- Scoop squash out of shell and remove seeds. Mash or process in food processor.
- Mix all ingredients in large bowl and beat until smooth.
- Pour into 7" wide, deep casserole and bake one-half hour at 350 degrees. (To ensure even cooking, put casserole in larger shallow pan with an inch of water.)
- Mix flour and sugar. Cut butter in small pieces. Work butter into flour/sugar mixture with your fingers. When you have small crumbs, stir in nuts. Set aside until the first half-hour baking is finished.
- After half hour, pull casserole out of oven and sprinkle the streusel on top of the pudding. Put casserole back and bake an additional half hour--or until knife inserted in center comes out almost clean. (With smaller diameter casserole, the streusel will be deep and the baking will take longer than for a shallow dish or in a pie.)