Post Thanksgiving Squash Pudding

Take those Thanksgiving squash, yam or sweet potato leftovers and make pudding!

  • Author: by Deanna Segrave-Daly, RD
  • 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


  1. In a saucepan, melt butter over medium heat.
  2. Stir in milk, brown sugar, cornstarch and salt with a whisk.
  3. Whisk constantly until bubbles start to break and mixture thickens. Stir an additional 2 minutes.
  4. Mix in squash, vanilla and nutmeg. Whisk until heated through, about 5 minutes.
  5. Pour into six (6-ounce) ramekins and cool in refrigerator until set, about 2 hours.