acorn squash creampudding

2019-11-28

Easy to make and surprisingly delicious considering that I was about to throw away the stewed squash. I didn't like it much. it was as bland as could be, close to completely tasteless. A bit of cream and sugar made it go down really well. A very nice alternative to the endless line-up of pumpkin pie and soup.

See also: pear creampudding for a salted sauce version prepared by the same method..

INGREDIENTS

This is what you need for 4 servings:

3 cups acorn squash
2 cups heavy cream
sweetener of your choice
I used sucralose

Pic1: acorn squash creampudding

Directions

Peel and dice the squash. (Pic2+3) Cook the squash in 2 cups of water or stock. (Pic4)
Alternatively, bake or microwave the halved squash and scoop out the meat when done.
Acorn squash is quite hard. I found peeling and cutting it quite a chore.

Puree the squash in a blender. Use only enough liquid to get it done. (Pic5)
Add cream and sweetener to taste. (Pic6)
Run the blender on high for several minutes until the mixture is very smooth and begins to thicken.
Keep it running intermittently until the whipped cream stiffens the mixture.
This continued to thicken in the refrigerator and ended up with the consistency of a cooked vanilla pudding.
Serve and enjoy.

cook

Pic2: acorn squash
Pic3: dice
Pic4: stew

blend

Pic5: blend
Pic6: add cream
Pic7: with cream

enjoy

Pic5: all done
Pic6: served
Pic7: pear creampudding & acorn squash creampudding

cook

blend

enjoy

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org