Southern Summer Squash Pudding Recipe -
Southern Summer Squash Pudding Recipe
  • READY IN ABOUT 2 hrs

Southern Summer Squash Pudding

Recipe by  

"This recipe is a southern favorite. Try it; you won't regret it! This recipe is perfect for any occasion and has more nutritional value compared to most other desserts. Adjust pan size for thicker or thinner bars (I prefer mine thinner). Cover and refrigerate leftovers. Best served chilled."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 5 mins

    1 hr 50 mins


  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth.
  2. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
  3. Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish.
  4. Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.
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Reviews More Reviews

Jun 30, 2015

Glad I found this recipe while looking for a way to use up summer squash - when I started it, I thought it was a side dish, then realized it was a dessert. I cut back on the sugar to 1 cup, added extra squash. Loved it - with that amount of sugar, it could be dessert or a side. Nice and low fat, sweet and has a veggie - perfect! For a side, I'm going to cut back the sugar next time to 3/4 cup and add a little more salt. I made this in a 9 x 13 pan, so it was very thin - may try it in a smaller casserole to see how it goes. Thanks so much for this great recipe - definitely a keeper.

Aug 13, 2014

Thank you MegaWoman for giving me such a tasty way to use up the yellow squash from my garden! These smelled so good baking that I had to eat mine warm. It was almost like a very soft gooey cake. I processed the squash in the food processor instead of mashing it and it worked well. I accidentally forgot to add the lemon extract but I still really liked this. I pressed some fresh berries into the top while it was still warm. The flavor reminded me of cornbread. Can't wait to try it with the lemon next time.

Nov 06, 2014

We liked this - a good way to used up some more of those summer squashes. This was moist, flavorful and wonderfully lemony . . . and somewhat healthy. That makes it a keeper for me.

Sep 10, 2014

Honestly, I didn't like the taste or texture of this one bit, but everyone at the BBQ I brought it to raved about it and fought over taking the leftovers home!! I used coconut oil instead of butter.

Aug 19, 2014

I was looking for a way to use up some squash that was given to us. No one in our house likes squash, so it had to be undetectable and this fit the bill. I made a few minor adjustments, most notably substituting vanilla for the lemon (realized I didn't have any lemon when I was already in the process of making it). We all liked it, my eight year old loved it! I would have loved it with lemon, as it was, it was too bland. I don't usually rate recipes, but since there were only two other reviews, I thought I'd pipe in. It was certainly worth making, but make sure you have the lemon!

Aug 17, 2014

With the exception of two friends of ours (father and son) who heard 'squash' and made faces everyone loved this yesterday. When the bars were all gone and everyone was raving, the father asked why i didn't tell him they were lemon bars... boohoo... he missed out ;) I used a food processor to mash the squash and once cooled sprinkled with some powdered sugar sifted with a touch of cinnamon for appearances and they looked and tasted great :) I have another batch in the oven now in a 9x9 pan to try thicker bars (upon request)and am thankfully out of squash... for now. Thank you for sharing this recipe!


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  • Calories
  • 85 kcal
  • 4%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 1.4 g
  • 2%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 78 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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