The following pudding can be made with either butternut or Hubbard squash. whipped cream or whipped topping (optional) Combine first 5 ingredients. Beat in eggs. Stir in next 4 ingredients. Mix well. Pour into buttered 1-1/2 quart casserole. Bake in preheated 350 F oven 1-1/4 hours, or until firm in center. Serve with whipped cream or whipped topping. Serves 8. Origin: Hearth and Home Companion Shared by: Sharon Stevens
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 113 (28%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 405.1mg||125 %|
|Sodium 158mg||5 %|
|Potassium 206.3mg||5 %|
|Total Carbohydrate 61.5g||18 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 61.3g|
|Protein 12.4g||18 %|
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Calories per serving: 400
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