Recipe by Lou
Wonderful way to get kids to eat squash. I've made this for years, and haven't found anyone who didn't like it. Its creamy, easy and delicious.I used to tell my kids it was a dessert pudding, and it was years before they realized they were eating squash. It has a nice vanilla taste. You can use splenda as a substitute for the sugar. Hint: Precook your squash by peeling, seeding, cubing and boil it in enough water to cover it, for about 20 minutes, then drain throughly.
Top Review by Bluegrass Chef
Oh my goodness yummy! This may replace pumpkin pie at Thanksgiving. Well, maybe be a companion. DH loves Pumpkin Pie. I added about 1 tsp of cinnamon, 4 shakes of ginger and 2 shakes of nutmeg to this for a little more flavor depth, but the taste test (sans eggs in mix) without those spices was still really good. IMO the spices bounced it up to GREAT! Maybe enter it in a bake-off somewhere.
- 3 -4 medium yellow squash, cooked
- 3⁄4 cup margarine
- 1 cup granulated sugar
- 2 tablespoons vanilla
- 1⁄4 teaspoon salt
- 3⁄4 cup all-purpose flour
- 4 large eggs
- 12 ounces evaporated milk
- 1 (8 ounce) container Cool Whip
Directions See How It's Made
- Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well.
- -Pour mixture into a buttered 9" X 13" casserole dish.
- -Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean.
- -Serve slightly warm with whipped cream.