Butternut Squash Gingersnap Banana Pudding

By October 29, 2020Recipes

This delicious dessert recipe uses the versatile fall vegetable, butternut squash. While it’s in season, it will be richer in flavor and full of nutrients. Butternut squash will give the pudding a natural sweetness and provide vitamin A and extra fiber. The bananas will also add natural sweetness and blend nicely with the warm fall flavors of pumpkin spice. Let us know what you think! 

Butternut Squash Gingersnap Banana Pudding
6 people

 

Ingredients:

One 14 ounce can sweetened condensed milk.

1 ½ cups cold water 

One 3.4 ounces package instant vanilla pudding mix 

1 ½ cups butternut squash puree 

1 tsp pumpkin spice blend 

3 cups of heavy cream 

One 16 ounce box of Nabisco Gingersnap cookies 

4 ripe banana – sliced 

 

Pumpkin spice blend 

1 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground allspice or clove 

 

Preparation:

  1. In a small bowl in a medium speed In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute.
  2. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

 

HOW TO MAKE BUTTERNUT SQUASH PUREE

  1. Start by slicing a large butternut squash in half lengthwise and scoop out and toss the seeds.  Place the squash cut side up on a foil-lined baking sheet. Top the halves evenly with olive oil, then roast for about an hour.
  2. You’ll know the squash is done when a knife goes into the thickest part of the squash without any resistance.  After removing the squash from the oven, let it cool for a few minutes so it isn’t too hot to handle. You can then scoop out the flesh into a food processor or blender, add some water if needed.
  3. Place the pudding mix into a medium sized bowl, add the pumpkin and spice
    blend and mix until thoroughly combined. Set aside.
  4. In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Add the pumpkin pudding mix by spoonfuls and mix until no more streaks of
    whipped cream or pudding remain. Scrape the bowl down and mix until
    thoroughly combined.
  5. To assemble the pudding, select a large trifle bowl with a 4-5 quart capacity.
    Using a large ice cream scoop add three scoops of pudding to the bottom, cover with gingersnap cookies. Slice one banana over the cookies. Layer one-third of the remaining pudding, cover with cookies and one banana. Repeat one more time. End with a generous layer of pudding on the top. Make sure all bananas are covered. Cover tightly with plastic wrap and allow to chill in the refrigerator for 8 hours. Cookies should be tender when poked with a knife.
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