Squash Pudding
A great way to use up those extra yellow squash. It goes really well with Thanksgiving leftovers.
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DIRECTIONS
- Cut the squash into approximately 1-inch chunks.
- Cook until tender; either by boiling in water on the stove or cooking for about 9 minutes, stirring once, in the microwave.
- Drain well and puree in blender.
- Mix all ingredients, except nutmeg, well.
- Pour into greased casserole dish. Sprinkle with nutmeg.
- 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.).
- Serve warm or cold.
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