Butternut Squash Pudding

Butternut Squash Pudding with Whipped Cream and Pecan

I love pudding.  Chocolate pudding, vanilla pudding, tapioca pudding, rice pudding, butterscotch pudding… you name it, I love it.  I love pudding made from scratch.  I love pudding that comes from a little cardboard box.  And when I was a kid, I loved the pudding on my school lunch tray.  So it should come as no surprise that I love this rich and creamy homemade butternut squash pudding – it’s pudding!  Plus, it’s amazing.

Some of the best recipes I’ve created have come not from my own imagination, but from suggestions by friends.  Remember the Pumpkin Spice Cream Cheese Spread? Alexis suggested it.  Lemon Vanilla Tapioca Pudding? I wouldn’t have thought about it if Ruby hadn’t given me those tapioca pearls.  Add this Butternut Squash Pudding to the list because it was totally not my idea.  A friend of mine suggested it almost as a joke, but as we talked about it, we quickly realized that it would be delicious.  And as soon as the name “butternutscotch pudding” was mentioned, I knew I had no choice but to create it.

The color and flavor of this rich, velvety pudding will remind you of butterscotch, but this is most definitely a butternut squash pudding.  If you love to eat winter squash with butter and brown sugar, you will love this pudding.  If you love pumpkin or sweet potato pie, you will love this pudding.  If you love butterscotch or vanilla pudding, you will love this pudding.  It’s absolutely delicious, it’s a fun and unique fall dessert, and it’s easy to make.  Do it.

Butternut Squash Pudding

Butternutscotch Pudding

3/4 cup packed light brown sugar
3 tablespoons corn starch
1 cup roasted butternut squash purée*
2 cups half and half
pinch of salt
3 large egg yolks
1 teaspoon vanilla extract
2 tablespoons butter, cut into pieces

1. In a small bowl, stir together the brown sugar and corn starch.  In the container of a blender, combine the squash purée, half and half, brown sugar mixture, pinch of salt, and egg yolks.  Blend until very smooth then strain through a fine mesh sieve into a medium-sized saucepan (rinse sieve because you will need it again later).

2. Cook the squash mixture over medium heat, whisking constantly, until thickened and bubbly.  Turn heat to low, and continue cooking and stirring (now with a wooden spoon or spatula) for another minute or two – pudding should be thick but still pourable.  Immediately strain pudding through the sieve into a bowl, pushing it through with a spatula or wooden spoon.  Stir vanilla extract and butter pieces into the hot pudding until completely incorporated.

3. Let pudding cool to warm then either divide into individual containers or leave in bowl.  Cover and refrigerate until cold.  If you’re concerned about a skin from forming on top of the pudding, press plastic wrap to the surface before refrigerating.  Serve plain or with lightly sweetened whipped cream and chopped pecans.

Yield: 3 cups of pudding (four 3/4-cup or six 1/2-cup servings).

Recipe Notes: *To roast a butternut squash:  Preheat oven to 400 degrees.  With a big sharp knife, cut squash in half lengthwise.  Scoop out the seeds and place squash halves, cut side up, in a baking dish.  Cover with foil and roast for 40-50 minutes in a 400 degree oven until the squash is very tender (can be pierced easily with a fork).  When squash is cool enough to handle, scoop flesh from skin.  Mash it lightly and place in a strainer for a minute to let any excess liquid drain off.  Measure out 1 cup of squash for pudding recipe and reserve the rest for another use.

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46 Comments
  1. Trish

    This looks so creamy and yum. Thanks for sharing!

    12:20 pm  Nov 5th, 2010
  2. Louise

    now that is inventive…. i can just see you now eating your fancy pudding with a giant spoon~
    have a great weekend
    ~Chef Louise

    12:59 pm  Nov 5th, 2010
  3. autumnwater

    The pudding looks so scrumptious. I have a butternut squash I was planning to make baby food, but I’m tempted to find a different use for it now!

    About the roasting of the butternut, in the past, I’ve always sliced the squash in half, removed the seeds, then placed the cut side down before putting it in the oven. I’ve not seen anyone else cover the squash with foil. Does that keep the moisture better? Prevent dried/charred edges?

    1:19 pm  Nov 5th, 2010
  4. Carly

    What a great idea! I recently made a butternut squash and apple pie to prove that butternut can belong in dessert (check out my blog!). Your pudding looks delicious and definitely supports my point! Yum :)

    1:29 pm  Nov 5th, 2010
  5. the blissful baker

    wow, what a fantastic idea for pudding! i LOVE butternut squash, but i never thought a vegetable could be used in pudding!

    2:00 pm  Nov 5th, 2010
  6. Linda

    I am dying looking at this. Absolutely amazing!

    2:18 pm  Nov 5th, 2010
  7. Judy

    I can’t wait to try this recipe! I love butternut squash with brown sugar and butter, and this just sounds like the ultimate sweet creamy treat.

    3:08 pm  Nov 5th, 2010
  8. Rachel

    someone who loves pudding as much as I do!
    the jello boxes are my staple creamy, sweet dessert cause they’re easy to store on the boat and I can make them with powdered milk. I know. that sounds sad. this pudding sounds 10 times better!
    I’m about to go to the store for a restock, in a car no less, so these ingredients are going on my list!

    3:36 pm  Nov 5th, 2010
  9. Deborah

    That looks so smooth and delicious! I love pudding, but rarely make it. I need to change that, especially after seeing this!

    4:39 pm  Nov 5th, 2010
  10. Denise Michaels

    Interesting – the flavors look like they would be a marriage made in heaven. It just screams autumn. Would be a nice thing to have on a Thanksgiving buffet for those folks who want something different from Pumpkin Pie but not bizarro. I wonder if it could be tweaked a bit and made into more of a custard or creme brulee?

    I remember every once in awhile my Mom used to make homemade chocolate fudge pudding. To us kids it was like sin on a spoon. Especially when it was still warm. The homemade version used to be so much richer than the stuff from a box. But hey – in a pinch – it’ll do!!

    5:34 pm  Nov 5th, 2010
  11. Tyler

    This looks great, but for simplicity’s sake, do you think it would also be good if I were to use pumpkin puree instead and made it pumpkin pudding? I don’t know if the pumpkin would to thin or different in texture from the roasted squash. Either way, looks scrumptious!

    6:48 pm  Nov 5th, 2010
  12. Susan @ SGCC

    What a great idea! I’m a pudding junkie too and this looks fabulous! I am so going to have to try it.

    8:25 pm  Nov 5th, 2010
  13. Kim @ Quit Eating Out {Recipes to Make Dining Out a Choice, Not a Chore}

    So I went to the store and accidentally bought $15 worth of Butternut Squash! I thought I would grab 3 to have on hand to try new recipes (not paying attention to weight or price). SO, I am so happy that you posted this and I’m now anxious to try it… :) Sounds like such a neat way to use this squash! Have a super weekend…

    3:23 am  Nov 6th, 2010
  14. Phoo-D

    What a crazy and interesting idea! I too love all forms of pudding and haven’t made any for a long time. This sounds fascinating.

    4:34 am  Nov 6th, 2010
  15. Sherry

    I would love to try this! It looks amazing!

    7:03 am  Nov 6th, 2010
  16. Kalynskitchen

    I love Butternut squash in every way so I have no doubt that I’d like this!

    7:41 am  Nov 6th, 2010
  17. Audrey

    I love butternut squash! … but I’ve never managed to have it for dessert. All the other recipes you’ve linked to look so good, too.

    11:03 am  Nov 6th, 2010
  18. erica @ fashionmeetsfood

    very unique and delish sounding!

    I am a new follower

    xo

    12:57 pm  Nov 6th, 2010
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    1:41 pm  Nov 6th, 2010
  20. Betty

    This pudding looks luscious! Would it count as a serving of veggies? :)

    5:50 pm  Nov 6th, 2010
  21. Josh

    I was pretty skeptical on this one… but, I had two butternut squash sitting on my counter, so I decided to give it a try. I was definitely not disappointed! So good!!

    10:42 pm  Nov 6th, 2010
  22. Michelle

    Oh, I’m dreaming of this nestled in a graham cracker crust with a dollop (or two) of whipped cream on top. Perfect!

    4:54 am  Nov 7th, 2010
  23. Alta

    Oh my, this looks amazing!

    7:39 am  Nov 7th, 2010
  24. Deborah

    This sounds so amazing, love love love pudding and butternut squash.. how can you go wrong…

    9:02 am  Nov 7th, 2010
  25. Andrea

    Your friend is genius! (Even if she was kidding.)

    I love the pictures, love how it sounds, and am quite sure I would love how it tastes too!

    7:38 pm  Nov 7th, 2010
  26. The Teacher Cooks

    What a great idea! I’m a lover of pudding,too. Looks luscious.

    9:24 am  Nov 8th, 2010
  27. Nappie Dee

    I made this yesterday. With home grown butternut squash. The only thing I did was add nutmeg. I am in love. In Heaven. In Butternutscotch Pudding Heaven.
    Thank you for this amazing recipe.

    3:13 pm  Nov 8th, 2010
  28. Gemma

    I love the idea of a squash flavored pudding. Sounds delicious!

    10:24 am  Nov 10th, 2010
  29. Jen @ My Kitchen Addiction

    Wow… That pudding is absolutely stunning! I love the idea to make pudding with butternut squash… Sounds divine!

    4:22 am  Nov 11th, 2010
  30. sara

    Mmmmmmm, this sounds fantastic! I love butternut squash and butterscotch pudding, so I am sure I would love it! :)

    2:34 pm  Dec 29th, 2010
  31. sheila @ Elements

    Now that’s different! It looks wonderful, and I don’t even like butternut squash! Well…perhaps I do after all. I’m tempted to try this to see! :)

    1:43 pm  Jan 19th, 2011
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  34. Jo-Anne

    I just finished making this. The scrapings in the pan tasted wonderful. I didn’t put it through the sieve since my squash was well pureed. I also substituted half 1% milk for the half and half (not so guilty). (1 cup 1%; 1 cup half & half) I’m serving it on Thursday as dessert for a luncheon I’m hosting. I think the ladies will like it.

    5:28 pm  Nov 15th, 2011
  35. Sarah @ The Fit Cookie

    Whoa, that looks so good! Beautiful!

    7:06 am  Nov 16th, 2011
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    10:43 am  Nov 25th, 2013
  43. Eileen Lewellen

    I made this yesterday using plain Organic soy milk and it turned out beautifully! So creamy & delicious. I didn’t sieve, either, as I used a Ninja blender and had very smooth puree.

    9:22 am  Jan 22nd, 2014
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