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Maple Butternut Squash Pudding

Maple Butternut Pudding

If you’re up for an unusual, but delicious and unprocessed Fall dessert, give this Maple Butternut Pudding a try.

Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Yield 3 cups
Calories 587 kcal
Author Nicole Hamaker

Ingredients

  • 1/2 cup lightly-packed Dark Muscovado Sugar
  • 2 Tbs. 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 tsp. Vanilla Extract
  • 2 Tbs. Butter cut into pieces

Instructions

  1. 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).
  2. 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.
  3. 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.

Recipe 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.