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    You are in: Home / Recipes / Baked Butternut Squash Pudding Topped With Ginger Whipped Cream Recipe
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    Baked Butternut Squash Pudding Topped With Ginger Whipped Cream

    Average Rating:

    3 Total Reviews

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    • on February 28, 2003

      Easy to make. Taste is wonderful. Besides sprinkling the pine nuts on top, use some of the crystallized ginger also.

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    • on February 17, 2003

      I used the butternut squash and this was great. I served it to guests and it was a big hit. I think of this as a kugel and not a pudding. I will add this to my kugel list. I also added an egg to this recipe and used Rich's whip instead of evaporated milk since my daughter is allergic to milk. It was great. I hope to try it with pumpkin too since I love pumpkin pie.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2003

      I made two (one for us) of this (easy to prepare) recipe last night and for a friend's dinner party. I had to stop myself from digging into it on the way, lol... It's wonderful as far as my family is concerned (even with a picky 12yr old boy) and was a hit at the party... The pan was scraped clean!... Thanks for the great new recipe!...

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    Nutritional Facts for Baked Butternut Squash Pudding Topped With Ginger Whipped Cream

    Serving Size: 1 (179 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 459.0
     
    Calories from Fat 270
    58%
    Total Fat 30.0 g
    46%
    Saturated Fat 16.4 g
    82%
    Cholesterol 173.1 mg
    57%
    Sodium 177.8 mg
    7%
    Total Carbohydrate 43.0 g
    14%
    Dietary Fiber 2.0 g
    8%
    Sugars 29.1 g
    116%
    Protein 7.7 g
    15%

    The following items or measurements are not included:

    fresh nutmeg

    crystallized ginger

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