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White squash pudding Recipe

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This recipe for White squash pudding, by , is from Putter's Hill Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cheryl George

Category:
Category:

Ingredients:  
Ingredients:  
8 small white squash
4 tsp butter
1-1/2 cup sugar
2 eggs
2 tsp vanilla extract
3/4 cup evaporated milk
1 cup flour
3 tsp baking powder
Dash of salt

Directions:
Directions:
Peel squash and cut into pieces. Remove any seeds and you can grate the rind off if you like.

Place squash in saucepan with enough water to cover.

Boil until tender, about 10 minutes.

Drain squash and mash with potato masher.

Add sugar and butter while still warm.

Mix and then add eggs and vanilla.

Add the remaining ingredients and mix well.

Put in a greased 13x9 baking dish.

Bake at 325 degrees for 30-45 minutes or until golden brown.

Serve hot for more of a side dish/vegetable. Serve cold for more of a pudding/dessert.

Both ways are delicious but distinctly different.


Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
This is my Great Grandmother, Valerie Guidry’s, recipe (on my mother’s side) and my Grandmother, Dorothy Hill, made it for me all the time when we were kids and lived with her. This is one of my favorite “comfort” foods.

 

 

 

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