So much goes onto the Thanksgiving table that you need at least a few dishes that can be done long before the last-minute rush of potato mashing and gravy making. This squash pudding not only comes together before the turkey goes in the oven, it's also easy and low in fat. Scented with rosemary and topped with toasted pine nuts, it just may become one of your family favorites. It certainly was a hit in The Times Test Kitchen.
THANKSGIVING SQUASH PUDDING
1 acorn squash, halved and seeded
3/4 cup nonfat milk
3/4 cup nonfat egg substitute
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon chopped rosemary
Nonstick cooking spray
1 teaspoon toasted pine nuts
Cover squash with foil, place on baking sheet and bake at 400 degrees until fork tender, about 45 minutes. Let cool slightly, then scoop out squash pulp.
Puree squash in food processor until smooth. Add milk, egg substitute, salt, and pepper and process just until blended. Stir in rosemary.
Pour into 1-quart baking dish that has been sprayed with nonstick cooking spray. Bake at 350 degrees until knife inserted near center comes out clean, 20 to 25 minutes. Sprinkle toasted pine nuts over top.
Makes 6 servings.
Each serving contains about:
57 calories; 159 mg sodium; 1 mg cholesterol; 0 fat; 10 grams carbohydrates; 4 grams protein; 1.04 grams fiber.