Acorn Squash Pudding
When you are tired of pumpkin everything, make a streusel-topped pudding or a pie filling from acorn squash.
Servings 8
Ingredients
- 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
Streusel Topping
- 2/3 cup flour
- 1/3 cup brown sugar
- 1/3 cup butter chilled
- 1/3 cup sliced almonds
Instructions
- 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.)
Streusel Topping
- 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.)
Notes
SPICES: You can use pumpkin pie spices or blend cinnamon and nutmeg. I used a lebkuchengewuerz spice recipe left over from making the German Christmas cookies.
PIE: To use this recipe in a pie, put pudding into a pre-baked pie shell. Bake 25 minutes at 375 degrees, then add streusel and bake another 25 minutes, tenting the top with foil if necessary to keep it from getting too brown.