Steamed Butternut Squash Pudding

Vegetarian
Health score
4%
Steamed Butternut Squash Pudding
45 min.
12
216kcal

Suggestions


Indulge your senses with our delightful Steamed Butternut Squash Pudding, a scrumptious dessert that perfectly balances health and flavor. This vegetarian treat showcases the naturally sweet and earthy flavor of butternut squash, bringing comfort and warmth to any occasion. With its soft, pudding-like texture and a hint of aromatic spices like cinnamon and fresh ginger, this dish is sure to impress your family and friends.

What makes this pudding even more irresistible is its simplicity. Ready in just 45 minutes and serving up to 12 people, it’s the ideal dessert for gatherings, celebrations, or a cozy night in. The combination of fluffy eggs and buttery goodness melds beautifully with the rich butternut squash, while the turbinado sugar adds a delightful caramel note that enhances every bite. Each serving is only 216 calories, making it a guilt-free indulgence.

To elevate your experience further, serve your Steamed Butternut Squash Pudding with a luscious Vanilla Jack Sabayon, which adds a creamy, dreamy touch. Whether you're entertaining guests or treating yourself, this pudding is not just a dessert; it’s a moment of joy that captures the essence of homemade goodness. Don't miss out on the chance to savor this unique culinary delight!

Ingredients

  • 2.3 teaspoons double-acting baking powder 
  • 0.3 cup butter softened
  • pound butternut squash 
  • large eggs 
  • cups flour all-purpose
  • teaspoon ginger fresh grated peeled
  • 0.3 teaspoon ground allspice 
  • 0.5 teaspoon ground cinnamon 
  • tablespoons juice of lemon fresh
  • 0.8 teaspoon salt 
  • cup sugar 
  • 12 servings vanilla jack sabayon 

Equipment

  • bowl
  • baking sheet
  • oven
  • knife
  • whisk
  • wire rack
  • blender
  • ramekin
  • aluminum foil
  • measuring cup

Directions

  1. Preheat oven to 40
  2. Cut squash in half lengthwise; discard seeds and membrane.
  3. 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.
  4. Preheat oven to 32
  5. Place sugar and butter in a large bowl; beat with a mixer at medium speed until blended.
  6. Add eggs, 1 at a time; beat after each addition.
  7. Add squash and juice; beat until combined.
  8. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
  9. Combine flour and remaining ingredients in a medium bowl; stir with a whisk.
  10. 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.
  11. Place 6 ramekins in each of 2 (13 x 9-inch) baking dishes.
  12. Add hot water to pans to a depth of 1 inch. Cover pans loosely with heavy-duty foil coated with cooking spray.
  13. Bake at 325 for 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.
  14. Serve with Vanilla Jack Sabayon.

Nutrition Facts

Calories216kcal
Protein7.74%
Fat22.08%
Carbs70.18%

Properties

Glycemic Index
21
Glycemic Load
11.7
Inflammation Score
-10
Nutrition Score
10.230869383916%

Flavonoids

Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.05mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:215.68kcal
10.78%
Fat:5.28g
8.13%
Saturated Fat:2.87g
17.91%
Carbohydrates:37.76g
12.59%
Net Carbohydrates:36.37g
13.23%
Sugar:17.69g
19.66%
Cholesterol:56.67mg
18.89%
Sodium:275.62mg
11.98%
Alcohol:0.34g
100%
Alcohol %:0.44%
100%
Protein:4.17g
8.34%
Vitamin A:4204.45IU
84.09%
Selenium:11.15µg
15.92%
Vitamin B1:0.21mg
13.85%
Folate:55.14µg
13.78%
Manganese:0.25mg
12.45%
Vitamin C:9.42mg
11.41%
Vitamin B2:0.17mg
10.05%
Iron:1.61mg
8.95%
Vitamin B3:1.71mg
8.53%
Phosphorus:77.97mg
7.8%
Calcium:77.04mg
7.7%
Fiber:1.39g
5.55%
Vitamin E:0.81mg
5.37%
Potassium:185.57mg
5.3%
Magnesium:20.09mg
5.02%
Vitamin B6:0.09mg
4.56%
Vitamin B5:0.45mg
4.45%
Copper:0.07mg
3.51%
Zinc:0.38mg
2.53%
Vitamin B12:0.12µg
1.99%
Vitamin D:0.25µg
1.67%
Source:My Recipes