butternut squash indian pudding

The first time I heard of Indian pudding was at the quaint New York restaurant, Elephant & Castle. I had no idea what it was but they pretty much had me at “pudding”. They happen to be out that day and the waitress tried to convince me that it wasn’t that exciting, but for some reason I never got over it.

I recently came across this butternut squash recipe from Vegetarian Times. Turns out, Indian pudding is pretty simple, just a mish-mosh of cornmeal, milk, spices and molasses. From what I’ve read, when baked it should set to a pudding that you can actually slice. This recipe didn’t really set, maybe it was the lack of eggs? Either way it was tasty and quite pudding like. It was thick, mealy (from the cornmeal) and spicy – the perfect comforting dessert for the holidays!

Stay tuned for more holiday recipes, which will also be posted on CHRISTM.US, my friend’s blog dedicated to heartwarming holiday news. Last year they raised and donated $1,375 to the hunger-relief charity Feeding America. This year all profits will be donated to New York’s City Harvest. Check them out!

butternut squash indian pudding

adapted from Vegetarian Times

serves 6

  • 1/2 small butternut squash
  • 1-3/4 cups soy milk
  • 1/3 cup cornmeal
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1 tablespoon butter
  • 1/4 cup blackstrap molasses*
  • 2 tablespoons granulated sugar
  1. Preheat oven to 400ºF. Place squash half cut-side down on lined baking sheet. Bake 40 minutes or until fork tender; cool. Scoop flesh from skin; puree.
  2. Reduce oven heat to 275ºF. Oil 1-quart baking dish.
  3. In medium saucepan, whisk together milk, cornmeal, cinnamon, ginger, nutmeg and salt. Cook over medium heat until thickened, 5 to 10 minutes. Remove from heat; stir in butter. Add squash puree, molasses and sugar; mix well. Pour into prepared baking dish. Bake, uncovered, 1-1/2 hours or until knife inserted in center comes out clean.
  4. To serve, spoon into bowl and top with vanilla ice cream or dollop of whipped cream.
*What is blackstrap molasses? The third boiling necessary to extract table sugar from sugar cane or beet sugar produces a thick dark substance known as blackstrap molasses, or treacle. It has a sweet and robust flavor with a slight bitterness, making it incomparable to even grade B maple syrup. It is equal to table sugar in caloric content but is considered a good source of iron and contains nutrients and minerals such as potassium, calcium, manganese and copper. Typically used in desserts such as pumpkin pie and gingerbread, it is also responsible for the signature flavor found in baked beans. Drizzle it on oatmeal or spread on buttered toast for a deep sweetness with nutritional benefits.
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2 thoughts on “butternut squash indian pudding

  1. Yum! sounds heavenly. Warm and delightful. I would so love to make this but I have not been able to find molasses anywhere in Hong Kong. Maybe I will have to see if I can smuggle some through customs on one of my trips home.

  2. Pingback: Top of the Apple Holiday Recipe: Butternut Squash Indian Pudding

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