Indian Fall Pudding with Caramelized Squash

 This recipe courtesy of Organic Valley and Artemis Foods

 Ingredients:

  • 2 ½ cups whole Organic Valley milk
  • ¼ cup stone ground yellow corn meal
  • ½ cup real maple syrup
  • 2 TBSP. Organic Valley unsalted butter
  • 2 whole Organic Valley eggs
  • ¾ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • Pinch of salt

Instructions:

  1. Preheat oven to 300-degrees.
  2. Pour milk into medium sized, heavy-bottomed saucepan and heat over medium-high heat just until the milk is scalded. Watch carefully so milk does not boil.
  3. Add cornmeal, one tablespoon at a time, stirring after each addition to prevent lumps from forming.  Stir in maple syrup and butter.
  4. Reduce heat to very low and cook mixture 10-15 minutes, stirring frequently, until thickened. Remove cornmeal mixture from heat and let cool.
  5. In a medium sized mixing bowl, beat eggs with a wire whisk. Add the spices and salt. Slowly add the cooled cornmeal mixture to the beaten eggs.
  6. Pour mixture into a shallow one quart oven proof dish or into 4 or 5 separate custard/ramekin dishes.  It is at this point, that you can add something special: pecans, dried cranberry or caramelized squash (recipe below).  Press the additions gently into the top of the pudding and bake as usual. 
  7. Bake on the middle shelf in oven for 35 – 45 minutes, depending on the size of the baking dish.
  8. Serve either warm or cold. Sweeten a little Organic Valley whipping cream with maple syrup and cinnamon and top the pudding with that. Yum!

Caramelized squash:  Peel (or don’t peel) your favorite winter squash, dice and toss with some melted Organic Valley butter, a little of your favorite sweetener and roast on a sheet pan at about 375-degrees for 15 – 25 minutes, stirring once or twice until golden brown and tender.  Use squash in your favorite recipes, as a garnish for soups, green salads, etc.

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