Squash Pudding


1 yam
1/4 c soy milk
1/2 tsp cinnamon
1 butternut squash


Preheat oven to 400 F. Wash yam and cut in half. Place yam face down on an oiled cookie sheet and put in oven. Cut squash in half and scoop out seeds. After 20 minutes, put the squash face down on the cookie sheet with the yam halves and bake both for 40 minutes more or until tender. Let the vegetables cool until you can comfortably handle them. Scoop out the insides of the yam and the squash. Blend the insides with soy milk and cinnamon in a food processor, with a hand mixer, or by hand using a potato masher. Put mixture in a baking dish, cover, and keep warm in a low-temperature oven until served.

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