Squash Pudding

I’ve been cooking something easy to eat and share at the end of the Cantabile Band
rehearsals. It started when I got the farm share last fall,
and had lots more vegetables than one person could possibly eat,
so I started making them into soup. Now I do it even when there
isn’t something that needs to be used up, because chopping
vegetables at 6 PM to eat soup at 10 seems less rushed than
trying to throw together a dinner and eat it before people start
arriving at 7:30.

Last Tuesday, the thing I had that should be used up was two
butternut squash from last fall’s farm share. The squash soup
that I’d made one week hadn’t been a great success, and I was
too lazy to make piecrust for squash pie, so I decided to make a
squash pudding instead.

googling turned up a recipe
that looked doable, with some modifications:

  • I couldn’t figure out what the baking powder could possibly be
    doing there, so I left it out.
  • I usually reduce the sugar, so I
    used just a half cup instead of three quarters. Next time I may try substituting maple
    syrup.
  • I was too lazy to get out the blender, so I just mashed
    the squash with a fork.One really nice feature of this way of doing it that way was that I just
    baked it in the same pyrex bowl I mixed it in, so no extra
    cleanup.
  • The recipe called for 2 medium butternut
    squash, and I had a medium and a large, so I left half of the
    large one out.
  • It’s winter, so running the oven is essentially
    free, so I baked it instead of microwaving it. One really nice feature of this way of doing it was that I just
    baked it in the same pyrex bowl I mixed it in, so no extra
    cleanup.

I liked it; most people had seconds; one person asked for the
recipe. The quarter or so left was a good sized breakfast the
next morning.

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