Summer Squash Pudding

I am getting to Baking Delights late today because I have been blog-surfing. I know, I usually do most of that on Saturday. My schedule has been so crazy since December, what with the holidays, my daughter’s family moving in, Marc losing his job, Marc’s surgery… and dealing with the stresses of those things, I have just not been doing much more than cooking and writing. I have missed checking in on my blogging friends, and meeting new ones. By the way, I thought that having my own Victorian Calling Card would be cool…so I got that one from Graphics by Judi. She has some awesome pretty stuff if you like that type of thing…which I do..

So, hopefully, I will be visiting you all more..and just today I have discovered new blogs that I am just amazed at.

Anyway. On with the food.

I am sorry about the picture. And a little embarrassed. So many of the blogs I visited had such amazing images!

One of the things I do like about Texas is the long growing season. My family loves vegetables, anyway, and growing our own fresh, organic food is a great way to keep the bills down. But, you know about the summer squash curse, right? The one where you innocently plant two or three seeds…and three months later you are handing zucchini and crookneck squashes to the postman, and giving them as door prizes at your Tupperware parties?

Well, you may change your mind. This recipe is so good I will even pay WAY to much for squash out of season just so I can make it. It is melt in your mouth creamy, the texture of it is so incredibly silky that I can’t explain it. If it wasn’t savory it would be dessert-like! You can crumble soda crackers over the top before baking if you want but I don;t care to do it that way. I like the silky texture on it’s own with nothing to contrast it.

Even if you really hate summer squash..try this. You will find yourself adding a couple of packets of crookneck squash seeds to your order this spring.

Summer Squash Pudding

4 medium yellow or crookneck squash, stem ends removed, and quartered(the squash, not the stems)

8 oz cream cheese

3 large eggs

3 tablespoons cornstarch

1/2 c heavy cream

1/2 c half and half

1 -4 oz can chiles chopped

1 tsp salt

pepper to taste (use white pepper or you will have spots in the pudding.)

Preheat oven to 375 F .

Boil quartered squash in water until just softened. This should take about 5 minutes at most. Drain.

Transfer to food processor, or blender, and puree with a pulsing action. Measure out 2 1/2 c puree. Save any left over puree for adding to soups or stews.

Add remaining ingredients to puree and mix until smooth.

Pour into greased 9 inch square casserole. Bake in a *bain marie for about 50 minutes, or until pudding is firm and golden. Allow to set for a few minutes before serving.

* To make a bain marie-set pudding pan in a larger pan. Fill the large pan with hot water and put the whole thing in the oven.