Baked Butternut Squash with Pudding

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Serves: 12
Prep Time:
Cook Time:
Cooking Method: Stove Top

Ingredients

1 medium butternut squash, about 4 pounds
4 c sugar
1/2 c pecans, in pieces
4 c milk
5 Tbsp corn starch

The Cook

Hanan Hussein Recipe
Well Seasoned
Sandy Springs, GA (pop. 93,853)
Hananhus
Member Since Aug 2012
Hanan's notes for this recipe:
This is a traditional Egyptian dessert made in my mom's nontraditional way. Any time she served this dish it would be gone in no time.
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Directions

1
Peel the butternut squash and cut it into 1 inch cubes
2
In a large pot over low heat add the butternut squash cubes and sugar and toss to distribute the sugar. Cover.
After about 10 minutes you will find that the natural juices of the squash will start to fill the pot. Toss the cubes or gently stir them every 5 - 10 minutes to cook evenly.
It will take about 30 minutes for the squash to be cooked. The cubes should be tender but not mushy. (mine were overcooked this time)
Using a slotted spoon move the cubes to a baking dish leaving the syrup in the pot. Sprinkle the pecans on top of the squash if using them and set aside.
3
Preheat the oven to 400 degrees F.
To the syrup in the pot over medium heat add 2 cups milk.
In a measuring cup stir together the remaining 2 cup milk and the cornstarch.
4
When the pot reaches a slow boil, slowly add the cornstarch mixture while stirring gently. Continue stirring until the pudding returns to boiling and is thickened. Remove from heat.
5
Pour the pudding over the butternut cubes making sure it goes in between the cubes then covers the top completely.
Bake till top is lightly browned; about 20 - 30 min.
Chill and serve cold, but some people like it warm.
6
If I have any pudding left after covering the casserole I usually pour it into individual bowls and serve as butternut squash pudding.
Comments

2 comments

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user Mary R Morris photosister - Oct 26, 2013
This looks great and eazy,would be perfect for our Thankgiving dinner ,and welcome to Just a Pinch.

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