Butternut Squash Indian Pudding Recipe | Vegetarian Times Skip to main content

Butternut Squash Indian Pudding

Indian pudding is an old-fashioned New England dessert made with cornmeal and molasses. It's delicious, but not the prettiest dessert, so we've given it a makeover by adding butternut squash and baking it. Serve with vanilla ice cream.

Ingredients: 

Ingredients: 

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½ small butternut squash
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2 cups 1% milk
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⅓ cup yellow cornmeal
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½ tsp. ground cinnamon
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¼ tsp. ground ginger
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⅛ tsp. ground nutmeg
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1 large pinch salt
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1 Tbs. butter
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¼ cup packed dark brown sugar
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2 Tbs. blackstrap molasses

Instructions: 

1. Preheat oven to 350ºF. Place squash half cut-side down on baking sheet. Bake 1 hour. Cool. Scoop flesh from skin, and purée in food processor.

2. Reduce oven heat to 275ºF. Coat 1-qt. baking dish with cooking spray.

3. Whisk together milk, cornmeal, cinnamon, ginger, nutmeg, and salt in saucepan. Cook over medium heat 10 minutes, or until thickened. Remove from heat, and blend in butter. Stir in squash purée, brown sugar, and molasses. Pour into prepared baking dish, and bake, uncovered, 1½ hours, or until knife tip inserted in center comes out clean.

Nutrition Information: 

Calories: 
144
Protein: 
4 g
Total Fat: 
3 g
Saturated Fat: 
2 g
Carbohydrates: 
27 g
Cholesterol: 
9 mg
Sodium: 
99 mg
Fiber: 
1 g
Sugar: 
18 g
Yield: 
Serves 6

Comments on this Recipe

I made this over the weekend and it is so yummy. I peeled and steamed my squash instead of baking. If you cook the butternut squash beforehand this will be quick to make. Maybe do that a day ahead.

Can you make this with soy or rice milk instead?

This was very, very good. I made it with unflavored almond milk as I do not keep milk in the house. The ice cream, which I had to drive out special to get, really topped this off nicely. Yummy, and I would make this again.

Was that corn starch or corn meal? It didn't solidify when I made it. And yes, I used soy milk because we don't eat animals' milk.

Never mind. I think I know what happened. I doubled the recipe but used a small baking pan, so it was too deep. It should probably be no thicker than a pie. It tastes justs like pumpkin pie. Question: Can you use this for a pumpkin pie filling if you make it and pour into a prepared pie crust??

This tastes even better than pumpkin pie, vegan or nonvegan! I made it with soy milk, and I also used Earth Balance instead of butter. My son took it to school and absolutely loved it! Thanks for posting this recipe.

So fantastic! I used butter, but instead of dairy milk I used Silk coconut milk. This is so good, I didn't bother with ice cream--just ate it as is. Will repeat!

Sorry, it tasted like dirt to me, and not at all like pumpkin pie, plus it was kind of blah looking. Had high hopes for the squash, usually one of my favorite foods, but not so good here. Cooking for vegans and I may have made a mistake in using vanilla soy milk, in retrospect coconut or almond milk sounds a lot better. But I doubt I'll try it again