Squash Pudding

Prep Time: 1 Hour 45 Minutes

Yields: 6–8 Servings


The use of squash instead of French bread adds moisture to this savory, sweet pudding. By leaving out most of the sugar, this dish can be easily transformed into a vegetable casserole.


1 pound yellow squash, diced

1 pound zucchini, diced

4 tbsps butter

½ cup chopped onions

¾ cup heavy whipping cream

1¼ cups milk

¾ cup bread crumbs

½ tsp ground cinnamon

½ tsp ground nutmeg

½ cup chopped pecans

3 eggs, beaten

½ cup brown sugar

2 tbsps chopped parsley

⅓ cup golden raisins

½ tsp baking powder

1 tbsp vanilla extract

salt to taste


Preheat oven to 375°F. Lightly coat an 8" x 8" baking dish with nonstick cooking spray. Set aside. In a large sauté pan, melt butter over medium-high heat. Add squash, zucchini and onions then sauté 3–5 minutes or until vegetables are wilted. Remove from heat and transfer mixture to a large stainless steel mixing bowl. In the bowl of a food processor, add half the vegetable mixture and purée until smooth. Return mixture to bowl. In a separate bowl, combine heavy whipping cream and milk then add bread crumbs and allow to soak 1–2 minutes. Add milk mixture to vegetable mixture, mixing well. Add all remaining ingredients and mix together until well incorporated. Pour vegetable mixture into prepared baking dish. Bake 1 hour and 15 minutes. Remove from oven and serve hot.