Ingredients
24
24 servings
- •3.25 cups peeled, seeded, and diced yellow squash
- •1.5 cups white sugar
- •0.5 cup milk
- •1 egg, beaten
- •2 tablespoons butter, melted
- •2 teaspoons lemon extract
- •1 cup self-rising flour
Instructions
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
- 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.
- 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.
Nutritional Facts
Per 24 servings
- Calories: 85
- Carbohydrate: 17g
- Fat: 1g
- Fiber: 1g
- Protein: 1g
- Sugar: 13g
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