Buternut Squash Pudding Recipe

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Buternut Squash Pudding
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  • 1/2 cup butter or margarine
  • 1cup imperial sugar/dixie crystals dark brown sugar or light brown sugar
  • 1/2 cup milk
  • 1/4 tsp salt


  1. Peel, seed and slice the squash. Steam in small amount of water until tender. Drain and mash with fork until no lumps are left. Using 1-1/2 cups of squash, add butter and let melt. Add all other ingredients and mix well. Pour into a greased baking dish and bake 30 minutes at 350 degrees or just until pudding is congealed and bubbly. Serve warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 174.38 Kcal (730 kJ)
Calories from fat 151.37 Kcal
% Daily Value*
Total Fat 16.82g 26%
Cholesterol 95.7mg 32%
Sodium 129.93mg 5%
Potassium 138.78mg 3%
Total Carbs 3.97g 1%
Sugars 1.49g 6%
Dietary Fiber 0.47g 2%
Protein 2.96g 6%
Vitamin C 4.9mg 8%
Vitamin A 0.4mg 14%
Iron 0.5mg 3%
Calcium 48.9mg 5%
Amount Per 100 g
Calories 224.46 Kcal (940 kJ)
Calories from fat 194.84 Kcal
% Daily Value*
Total Fat 21.65g 26%
Cholesterol 123.19mg 32%
Sodium 167.24mg 5%
Potassium 178.64mg 3%
Total Carbs 5.11g 1%
Sugars 1.91g 6%
Dietary Fiber 0.6g 2%
Protein 3.81g 6%
Vitamin C 6.3mg 8%
Vitamin A 0.5mg 14%
Iron 0.7mg 3%
Calcium 63mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.8
  • 5

Good Points

  • saturated fat free

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