If you've never had squash pudding, give this recipe a try. You'll think you're eating a vanilla custard or pudding. Or if you're looking for a great recipe to get your children to eat veggies, this one is perfect. You'll never know the main ingredient is yellow squash.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG29DcHy2pkzfMxRLXuo_-WqMTwg0mq32NLSI_wMgT8hYwJb4jZn0XRja3qch7XTTikBKnV8guZDpmenzk4h9mjoZsFdDIDGnQIcLNgKiEDWs9s76w2HDQ5kRKQJxoFd-v4Xp1pvnP5h4/s400/squash+pudding.jpg)
Aunt Bea's Squash Pudding
Adapted from Sustainable Table
Ingredients:
6 medium yellow squash
1 egg, beaten well
3/4 cup milk or half and half
3 heaping tablespoons flour
1 tsp vanilla
1/2 cup brown sugar
1/4 cup granulated sugar
Nutmeg
Directions:
Peel and cube squash and boil until soft. Puree in the blender. Add milk, vanilla, sugars, flour and egg. Sprinkle with nutmeg. Bake at 350 degrees 30-45 minutes until set.
I am linking this to Foodie Friday, Miz Helen's Full Plate Thursday and Sweet Tooth Friday.