Steamed Butternut Squash Pudding

By JennyMac

Nutritional Information

Calories:208
Fat:5.5g (sat 2.9g,mono 1.8g,poly 0.5g)
Protein:5g
Carbohydrate:34g
Fiber:1.2g
Cholesterol:85mg
Iron:1.7mg
Sodium:318mg
Calcium:80mg

Ingredients

• Ingredients
• 1 (1-pound) butternut squash
• Cooking spray
• 1 cup turbinado sugar
• 1/4 cup butter, softened
• 3 large eggs
• 3 tablespoons fresh lemon juice
• 9 ounces all-purpose flour (about 2 cups)
• 2 1/4 teaspoons baking powder
• 1 teaspoon grated peeled fresh ginger
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• Vanilla Jack Sabayon

Details

Servings 12
Adapted from cookinglight.com

Preparation

Step 1

Preparation
1. Preheat oven to 400°.

2. Cut squash in half lengthwise; discard seeds and membrane. Place squash, cut sides down, on a baking sheet coated with cooking spray; bake at 400° for 55 minutes or until tender. Cool slightly. Scoop out squash pulp from skins; discard skins. Mash pulp.

3. Preheat oven to 325°.

4. Place sugar and butter in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time; beat after each addition. Add squash and juice; beat until combined.

5. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk. Add flour mixture to squash mixture; beat until just combined. Spoon about 1/3 cup batter into each of 12 (6-ounce) ramekins coated with cooking spray. Place 6 ramekins in each of 2 (13 x 9-inch) baking dishes. Add hot water to pans to a depth of 1 inch. Cover pans loosely with heavy-duty foil coated with cooking spray.

6. Bake at 325° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Serve with Vanilla Jack Sabayon.