Butternut Squash Pudding
6 (1-cup) servings
- 1 1/2 cups Domino® Light Brown Sugar or Domino® Dark Brown Sugar. firmly packed
- 1/4 cup cornstarch
- 2 cups butternut squash purée*
- 32 ounces (4 cups) half & half
- 1/4 teaspoon salt
- 6 large egg yolks
- 1 tablespoon vanilla
- 1/4 cup (1/2 stick) salted butter
Mix brown sugar and cornstarch together; set aside.
Mix squash purée, half & half, salt and egg yolks in mixer. Add brown sugar mixture on low speed. Increase speed to medium until smooth.
Pour mixture into a fine strainer over a bowl and remove any lumps.
Add strained mixture into a saucepan and cook on low heat 2 to 4 minutes. Stir until mixture thickens and covers the back of a spoon.
Strain cooked pudding into bowl. Add vanilla and butter. Stir mixture until butter has melted and is incorporated into the pudding.
Pour pudding into 6 (1-cup) dessert bowls. Cover with plastic wrap and refrigerate until serving. Or, pour into a large bowl; cover with plastic wrap and lightly press the plastic wrap until it touches the top of the pudding. Cool in the refrigerator.
*Butternut squash purée is available in most markets. Or follow these directions to make your own:
Roast squash at least one hour before making the pudding.
Heat oven to 400°F.
Slice squash in half lengthwise. Remove and discard seeds. Place squash in a baking dish, cut side facing up, and cover with foil. Roast 25 minutes or until squash is soft when a fork is put into it.
Remove the foil and set aside to cool. Once cooled, scoop the meat out and put into a bowl and mash. Measure out 2 cups and add according to the recipe directions. Refrigerate any leftover roasted squash.