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Maple Butternut Squash Pudding
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4.75 from 4 votes

Maple Butternut Pudding

If you’re up for an unusual, but delicious and unprocessed Fall dessert, give this Maple Butternut Pudding a try.
Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 3 cups
Author: Nicole Hamaker

Ingredients

  • 1/2 cup lightly-packed Dark Muscovado Sugar
  • 2 tablespoons Arrowroot Powder
  • 1 cup Roasted Butternut Squash Purée*
  • 2 cups Half and Half or 1 cup Milk and 1 cup Heavy Cream
  • pinch Salt
  • 3 large Egg Yolks
  • 1/4 cup Maple Syrup I prefer Grade B
  • 1 teaspoon Vanilla Extract
  • 2 tablespoon Butter cut into pieces

Instructions

  • In a small bowl, stir together the sugar and arrowroot. In the container of a blender, combine the squash purée, half and half, brown sugar mixture, pinch of salt, egg yolks, and maple syrup. Blend until very smooth then strain through a fine mesh sieve into a medium-sized saucepan (rinse sieve because you will need it again later).
  • Cook the squash mixture over medium heat, whisking constantly, until thickened and bubbly. Turn heat to low, and continue cooking and stirring (now with a wooden spoon or spatula) for another minute or two – pudding should be thick but still pourable. Immediately strain pudding through the sieve into a bowl, pushing it through with a spatula or wooden spoon. Stir vanilla extract and butter pieces into the hot pudding until completely incorporated.
  • Let pudding cool to warm then either divide into individual containers or leave in bowl. Cover and refrigerate until cold. If you’re concerned about a skin from forming on top of the pudding, press plastic wrap to the surface before refrigerating. Serve plain or with lightly sweetened whipped cream and chopped pecans.

Notes

* To roast a butternut squash: Preheat oven to 400 degrees Fahrenheit. With a big sharp knife, cut squash in half lengthwise. Scoop out the seeds and place squash halves, cut side up, in a baking dish. Cover with foil and roast for 40-50 minutes in a 400 degree oven until the squash is very tender (can be pierced easily with a fork). When squash is cool enough to handle, scoop flesh from skin. Mash it lightly and place in a strainer for a minute to let any excess liquid drain off. Measure out 1 cup of squash for pudding recipe and reserve the rest for another use.

Nutrition

Calories: 587kcal | Carbohydrates: 71g | Protein: 8g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 264mg | Sodium: 155mg | Potassium: 501mg | Fiber: 1g | Sugar: 53g | Vitamin A: 6010IU | Vitamin C: 11.2mg | Calcium: 273mg | Iron: 1.2mg