Butternut Squash and Banana Pudding
Butternut Squash is one of my favorite fall vegetables because it is versatile and can be used in both dessert and main dish recipes.
Butternut Squash and Banana Pudding is a simple dessert recipe made with butternut squash, banana, walnut, plain biscuit, cinnamon and cardamom. This pudding recipe is the perfect way to finish a family meal.
Love this? Try Sweet Potato Pudding made with sweet potatoes, condensed milk, nutmeg, cinnamon and walnuts.
Yield: Serves 4
- 1 butternut squash, about 1.4 kg
- 250 g plain biscuits
- 3/4 cup coarsely chopped walnut and a little more for garnish
- 2 ripe bananas, grated
- 2 tablespoons vegetable oil
- 1 teaspoon ground cinnamon and a little more for garnish
- 1/2 teaspoon ground cardamom
- powdered sugar, optional
Follow the steps bellow to peel and cut the butternut squash. First make several large slits through the skin with a sharp knife.
Microwave the squash on high for approximately 3-4 minutes to soften the skin. Remove from microwave and let it rest until it is cool enough to handle.
Peel the squash with a peeler or knife. Then cut it in half lengthwise and discard the seeds. Cut into 2 inches pieces.
Heat 2-tablespoons oil in a pan over medium heat. Add butternut squash pieces and sauté for 3 minutes. Add 1/2 cup water and cook covered until soft and tender, about 30 minutes.
Drain and mash them with a potato masher.
Crush the biscuits coarsely and place in a large bowl.
Mix together the crushed biscuit, grated bananas, butternut squash, walnut, cinnamon and cardamom. Taste and add powdered sugar if needed.
Refrigerate for couple of hours. Garnish with cinnamon and walnut before serving.
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