We will have soup for breakfast, and soup for lunch. And for dinner we will have broth! - my 10-yr-old son

Thursday, July 14, 2011

Butternut Squash Pudding

This got rave reviews tonight.  The kids kept coming back to the table, eating bites of it out of the pan.  I'll most definitely make it again.  I followed the recipe pretty much as is, but used ghee instead of butter. I'm not sure how "legal" vanilla is....some say yes, others no.

1 small butternut squash
1-2 Tbs. honey
2 Tbs. ghee (or butter if you can have it)
1 egg
2 tsp. vanilla extract

2 Tbs. ghee (or unsalted butter)
1/4 cup honey
1/4 tsp. salt
3/4 cup chopped pecans

Bake whole butternut squash in 350 degree (F) oven until fork-tender, about 40 minutes. When cool enough to handle, cut in half and remove seeds, pulp and skin. Shred or mash the flesh into a bowl. Mix in remaining ingredients for filling. Spread in a greased 8 inch square baking dish.

I'd consider this a Full dish due to the honey and vanilla.  You could eat it in Stage 4 if you weren't worried about limiting honey.

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