Pumpkin pie is a no-brainer, but I sometimes find butternut squash to be a happier stand-in for pumpkin. Although there are varieties of pumpkin that are fabulous for baking and cooking (sugar and cheese pumpkins, for example) they are not as easy to come by as butternut squash. And the ubiquitous regular carving pumpkins are not nearly as sweet or buttery-textured as butternut squash is. This is a baked pudding, but you can scoop it out of the pan and serve it in a cup as well.
- 4 cups pureed butternut squash
- 3/4 cup brown sugar (or Sucanat)
- 12 ounces evaporated milk
- 3 eggs
- 1 tablespoon cinnamon
- 1/2 fresh nutmeg, grated
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ginger, grated
- 1 tablespoon minced candied ginger (optional)
- 1/4 cup candied pepitas (optional)
1. Mix squash, brown sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger, and salt.
2. Pour into a lightly oiled 8-by-8 glass baking dish.
3. Bake at 325 degrees for 60 minutes. Remove, cool and serve with whipped cream, greek yogurt, or a mix of candied ginger and pepitas.
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