This week has been a pretty successful one for using a bunch so I thought I would share some of the ways with you. Even if you don't have a lot of squash on hand you might find it worthwhile to get some. It is high in Beta Carotene and Vitamin B and also has Vitamin C, Potassium and Fiber.
One of our new pumpkin/squash favorites is Baked Pudding. (Basically cake.) This recipe was one my sister Anna had originally used for Persimmon Pudding. That is delicious but we don't have any persimmons up here (She was able to get a bunch when she lived in Indiana). So my Mom tried it using squash. I knew she had and that she thought it was good but I was sceptical until my sister Martha made it for breakfast when we were out visiting. It was very yummy! Martha and family like it with plain cream poured on it (which is good) and our family really likes it with whipped cream.
This recipe I have modified to my own prefences (like less than half of the original sugar).
Pumpkin/Squash Pudding (photo above)
2 1/2 cups pureed squash or pumpkin
3/4 cup sugar
3/4 cup melted butter
1 cup milk
1 teaspoon soda
2 teaspoons baking powder
1 teaspoon cinnamon
2 cups flour
Mix everything together and put in a greased 9 x 13 pan. Bake at 350 degrees for around 30 minutes.