Squash Pudding

A great way to use up those extra yellow squash. It goes really well with Thanksgiving leftovers.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 3  medium  yellow squash
• 3  tablespoons flour, heaping
• 1⁄4 cup butter
• 1  cup sugar
• 3  eggs
• 1 (12 ounce) can evaporated milk
• 1  tablespoon vanilla
•  nutmeg

Directions

1. Cut the squash into approximately 1-inch chunks.
2. Cook until tender; either by boiling in water on the stove or cooking for about 9 minutes, stirring once, in the microwave.
3. Drain well and puree in blender.
4. Mix all ingredients, except nutmeg, well.
5. Pour into greased casserole dish. Sprinkle with nutmeg.
6. Bake 350° for at least 45 - 60 minutes, or until set. (The original recipe says 35 minutes, but it's still like soup at that point for me.).
7. Serve warm or cold.