Banana Pudding Made With Yellow Squash

If you have an abundance of squash, use it to make banana pudding they’ll never know they’re eating their vegetables… It tastes like banana pudding! #TexasHomesteader

Course Dessert

Cuisine American

Keyword banana, cookies, pudding, squash, whipped cream

Servings 10 servings

Author Texas Homesteader

Ingredients

Ingredients;

2 1/2 Cups Cooked, drained, puréed yellow squash (3 or 4)
4 Tablespoons Butter
2 Cups Granulated sugar
3 Tablespoons Flour
3 Egg yolks, blended
1 12 fl oz can Evaporated milk Note: NOT Sweetened Condensed Milk!)
3 large Bananas
25 Vanilla Wafers
2 tsp Vanilla extract

Instructions

Instructions:

In a large skillet on medium heat mix 2 ½ cups cooked & pureed squash and 4 Tablespoons of butter, stirring constantly. Heat until butter melted
In separate bowl mix 2 cups sugar with 3 Tablespoons flour until blended, add to squash mixture, stirring until fully incorporated.
To squash mixture add 1 can of evaporated milk and one chopped banana. Cook pudding until thickened, stirring constantly.
In separate bowl beat 3 large egg yolks until smooth. Then add beaten eggs to hot pudding stirring quickly to incorporate.
Cook for 1-2 minutes longer or until pudding is thick.
Remove from heat.
Add 2 tsp vanilla extract
Cut 2 remaining bananas into slices and layer pudding/bananas/whipped cream/cookies (in any order you wish) into serving dishes and serve room temperature.

Recipe Notes

NOTES:

*Make sure cooked squash is pureed completely with no lumps remaining.

*Over-cooking pudding once eggs are added could leave small pieces of cooked egg in your pudding. Only cook as long as needed once eggs are added.

*Pudding will thicken a little as it cools.