Butternotch Pudding

4 Nov

And with the final Squash Week entree, we paired the risotto with a rich butternut squash butterscotch pudding (see also, Butternotch). Adapted from Pinch My Salt.


  • 3/4 cup packed light brown sugar
  • 3 tablespoons corn starch
  • 1 c roasted butternut squash purée
  • 2 c skim milk
  • pinch of salt
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • vanilla yogurt dollops to garnish
  • In one bowl, stir together brown sugar and cornstarch.  In a blender, combine squash, milk, brown sugar mixture, pinch of salt, and egg yolks.  Blend until very smooth then strain through a fine mesh sieve into a medium-sized saucepan (rinse sieve because you will need it again later).
  • Cook the squash mixture over medium heat, whisking constantly, until thickened and bubbly.  Turn heat to low, and continue cooking and stirring (now with a wooden spoon) until pudding is quite thick (make sure not to burn the bottom– keep stirring).  Strain pudding through sieve into a bowl.  Stir vanilla extract into the hot pudding until completely incorporated.
  • Let pudding cool to warm then either divide into individual containers or leave in bowl.  Cover and refrigerate until cold.  If you’re concerned about a skin from forming on top of the pudding, press plastic wrap to the surface before refrigerating.  Serve plain or with dollops of vanilla yogurt on top (good sweetness contrast).

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