Butternut Squash Pudding
yield: 3
total time: 30 minutes
Ingredients
- 3/4 cup light brown sugar packed
- 3 tablespoons corn starch
- 1 cup butternut squash roasted, purée*
- 2 cups half and half
- 1 pinch salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons butter cut into pieces
Nutrition
- Calories : 600 calories
- Carbohydrate : 74 grams
- Cholesterol : 290 milligrams
- Fat : 32 grams
- Fiber : 1 grams
- Protein : 8 grams
- SaturatedFat : 18 grams
- Sodium : 250 milligrams
- Sugar : 55 grams
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