Sounds odd, right? Who would want squash flavored pudding? Well, when you dive into scratch cooking, doing things gluten/corn/soy free it calls for a degree of creativity. Then add on a number of other allergens & the creativity goes up a few more notches. Butternut Squash is a popular substitute for recipes using pumpkin. And I'm constantly amazed at its versatility from soups to breads and desserts!
Then there's the point when you have leftover squash puree from making a recipe. Let's face it, you can't cook/puree part of a squash. Looking for inspiration, I compared many recipes & crafted one of our own.
We have not gotten very far into the spices/seasonings with our oldest which required some creativity. Most of the recipes called for brown sugar, so I opted for our version of dark brown sugar, using sugar & molasses, to help make up for the flavor the spices would have added.
Gluten free, grain free, corn free, coconut free
Yield: 4-6 servings
1 cup Butternut Squash puree
1 cup whole milk or alternative
1/4 cup sugar
2 tsp blackstrap molasses
2 eggs or alternative
1/2 teaspoon fresh grated ginger
1/2 teaspoon sea salt
2 tablespoons tapioca starch
Preheat oven to 350°F. Butter/oil a baking dish. Put all of the ingredients into a mixer and process until smooth. Or whisk really well in a large bowl. Pour mixture into prepared dish and bake for 55-60 minutes. The pudding is done when a butter knife inserted comes out clean or when jiggled the center is set.