Maple Squash Pudding

2 pkgs 10 oz each thawed frozen butternut squash puree
4 eggs
Whipped cream
14 oz can coconut milk
1/2 cup maple syrup

Heat oven to 325 degrees.

Blend squash, coconut milk, eggs and syrup, pour into 8″ baking dish. Put dish in roasting pan, pour boiling water halfway up dish to make water bath. Bake 1 hour.

Top with cream, then serve.

Makes 6 servings.


Pyrex 8″ Square Baking Dish with Red Plastic Lid

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