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Butternut Pudding

Source

Rachel Ray magazine (adapted)

Ingredients

2 10 oz packages thawed frozen butternut squash puree
1 can 14 oz coconut milk
4 eggs
1⁄2 cup honey

Directions ( Default | Numbered )

Preheat oven to 325. Blend squash, coconut milk, eggs and honey in a blender; pour into 8 inch baking dish. Put dish in roasting pan; pour boiling water halfway up dish to make water bath. Bake 1 hour or more, until set.

  1. Preheat oven to 325. Blend squash, coconut milk, eggs and honey in a blender; pour into 8 inch baking dish. Put dish in roasting pan; pour boiling water halfway up dish to make water bath. Bake 1 hour or more, until set.

Comments & Personal Notes


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