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.)Print
Post Thanksgiving Squash Pudding
Take those Thanksgiving squash, yam or sweet potato leftovers and make pudding!
- Yield: 6 servings 1x
- 2 tablespoons unsalted butter
- 2 cups low-fat milk
- 2/3 cup brown sugar
- 3 tablespoons cornstarch
- Dash of salt
- 1 1/2 cup pureed butternut squash (sweet potatoes, yams or other winter squash)
- 1 teaspoon vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- In a saucepan, melt butter over medium heat.
- Stir in milk, brown sugar, cornstarch and salt with a whisk.
- Whisk constantly until bubbles start to break and mixture thickens. Stir an additional 2 minutes.
- Mix in squash, vanilla and nutmeg. Whisk until heated through, about 5 minutes.
- Pour into six (6-ounce) ramekins and cool in refrigerator until set, about 2 hours.