Butternut Squash Indian Pudding
by LexandaCity
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INGREDIENTS
- 1/2 each Butternut squash
- 2 cups Milk
- 1/3 cups corn meal
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ginger
- 1/8 teaspoon Nutmeg
- 1 tablespoon Butter
- 1/4 cup Brown sugar
- 2 tablespoons molasses
INSTRUCTIONS
preheat oven to 350
bake squash cut side down for 1 hour till cooked puree in food processor
reduce heat to 275
coat a 1 quart baking dish with spray
whisk together milk cornmeal spices and cook over medium heat for 10 minutes until thick
remove from heat stir in butter squash brown sugar and molasses
pour into baking dish and bake uncovered for 1 1/2 hours or until knife inserted comes out clean
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (139g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 543 | ||
| Calories from Fat: 136 (25%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 15.1g | 20 % | |
| Saturated Fat 8.7g | 44 % | |
| Monounsaturated Fat 4g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 35mg | 11 % | |
| Sodium 120.2mg | 4 % | |
| Potassium 572.9mg | 15 % | |
| Total Carbohydrate 100.4g | 30 % | |
| Dietary Fiber 4.7g | 19 % | |
| Sugars, other 95.8g | ||
| Protein 4.7g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 543
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