First Frost - Squash Pudding

Hello again Red Planet Farm Friends! It's been about a month, I know. In that month, we have been pulling out the summer's plants, planting a cover crop, and harvesting the last of our fall veggies. Last week, I pulled out the rest of the pumpkins, squash, and lettuce. It was just in time too because we got a pretty good frost that would have wiped out the lettuce.

I can't wait to eat butternut squash everyday until the daffodils bloom! Have I ever told you how much I love squash?!

In fact, last night after making a pot pie from the Whatcom Locavore blog (but of course adding squash into the mix), I made a divine squash pudding. I know that doesn't sound too appetizing but with ice cream it tastes a bit like pumpkin pie and it is definitely a comfort food! The way the ice cream melts into the pudding after it is warm from the oven is so great. Not to mention, the kitchen smells just like autumn baking.

Go ahead, try the recipe yourself. Squash is in season now and while we aren't selling any, there are a lot of other Whatcom County farmers that would love to provide you with a great butternut squash!

Squash Pudding
serves about 6
adapted from Vegetarian Times

INGREDIENTS
1/2 smaller sized butternut squash
1 3/4c milk (or cream if you are feeling fancy)
1/3c cornmeal
1/2t cinnamon
1/4t ground ginger
1/8t ground nutmeg
1 pinch of salt
1T butter
1/4c brown sugar
2T molasses

METHOD
1. Preheat oven to 350. Place squash (remember 1/2 of the squash) cut-side down on a baking sheet or in a baking dish. Bake for 1 hour. Let the squash cool when it is done and then scoop the flesh into a food processor and puree until smooth.
2. Reduce oven to 275. Coat a 1 quart, or 6 cup, baking dish with cooking spray.
3. Whisk together milk, cornmeal, cinnamon, ginger, nutmeg, and salt in saucepan.

4. Cook over heat slowly for 5 - 10 min until the mixture has thickened.
5. Remove the pan from the heat and add butter. Mix well.
6. Into the pan, stir in the squash puree, brown sugar, and molasses.
7. Pour into the prepared baking dish and bake, uncovered, for 1.5 hours. When done, a knife should come out clean when inserted into the dessert.
8. Let cool for a couple minutes and then serve with vanilla ice cream.

Enjoy!

-Emily