A delightful twist on the classic squash pudding, this recipe offers a creamy, spiced treat perfect for any occasion.
Cut the squash into chunks about an inch in size.
Uniform chunks ensure even cooking.
Cook the squash in a microwave-safe bowl until tender, about 9 minutes, stirring halfway through.
Cover the bowl with a microwave-safe lid to retain moisture.
Drain the cooked squash and blend it until smooth.
Ensure the squash is well-drained to avoid a watery mixture.
Combine the pureed squash, flour, butter, sugar, eggs, milk, and vanilla extract in a mixing bowl and mix until smooth.
Mix thoroughly to ensure all ingredients are well incorporated.
Pour the mixture into a greased casserole dish and sprinkle nutmeg on top.
Grease the dish well to prevent sticking.
Bake in a preheated oven at 350°F for 45-60 minutes, or until set.
Check for doneness by inserting a toothpick; it should come out clean.
Serve the dish warm or cold, garnished as desired.
A dollop of whipped cream or a sprinkle of cinnamon can enhance the presentation.
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