Wednesday, October 19, 2011

Baked Squash Pudding

This recipe calls for a Hubbard squash... and I didn't know what that was. After a quick Google search, I've attached a photo of one below.
It also calls for "top milk"... but I'll let you Google that one yourself.

Baked Squash Pudding

1 1/4 cups cooked Hubbard squash
1/3 cup brown sugar, packed
1/4 cup molasses
1/2 ts salt
1/4 ts cinnamon
2 eggs
3/4 cup top milk

- Strain squash, then mix with sugar, molasses, salt and cinnamon.
- Beat in eggs, add milk and mix.
- Pour into greased baking dish. Bake at 325 degrees for 90 minutes.

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