You are here

Baked Yellow Squash Pudding

Western.Chefs's picture
Ingredients
  Yellow squash 4 Pound, scrubbed and sliced 1/4 inch thick
  Yellow onions 3 Medium, peeled and cut in thin wedges
  Boiling water 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Thyme 1⁄4 Teaspoon
  Rosemary 1⁄8 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Light brown sugar 1 Tablespoon
  Minced parsley 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Grease a 3 quart baking dish or casserole with butter.
2. Preheat the oven to 350° F.

MAKING
3. In a large skillet or a kettle, melt the butter
4. Add onions and squash and sweat for a few minutes until onions are soft.
5. Add water and cover the pan.
6. Simmer squash and onions for 25 to 30 minutes until tender.
7. Remove the lid and simmer squash for 10 minutes until it is mushy and liquid evaporates.
8. Use a fork to mash the large pieces.
9. Sprinkle all the herbs, seasonings and sugar and stir until sugar dissolves.
10. Turn the mixture into the baking dish.
11. Bake squash for 2 1/2 hours until caramelized.

SERVING
12. Spoon the squash from the baking dish and enjoy hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes

Rate It

Your rating: None
4.20769
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 871 Calories from Fat 405

% Daily Value*

Total Fat 50 g76.4%

Saturated Fat 29.1 g145.5%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 1970.5 mg82.1%

Total Carbohydrates 99 g32.9%

Dietary Fiber 24.5 g98.1%

Sugars 51.6 g

Protein 25 g49.3%

Vitamin A 55% Vitamin C 36.8%

Calcium 4.5% Iron 6.9%

*Based on a 2000 Calorie diet

0 Comments

Baked Yellow Squash Pudding Recipe