I know I’m not alone when I say Thanksgiving leftovers are just as good as eating the Turkey Day meal (yeah, I’m a sucker for a turkey, cranberry, stuffing sandwich.) Of course today with the glut of food blogs and online magazines, there are tons of creative ideas on how to get the most bang out of our leftovers. And here’s one more.
For any leftover squash, sweet potatoes or yams (always on my grandma’s table), this easy stovetop pudding is a sweet late fall treat. Butternut squash was my favorite version but a puree of just about any winter squash would work (with perhaps adjusting the amount of sweetener as needed.)