There’s something magical about a small backyard garden. One of our favorite vegetables to grow each year is Honeynut squash. It’s smaller and sweeter than the traditional butternut squash, making it perfect for roasting, soups, or even desserts.
Today, I want to share a recipe that has become a staple in our home during the cooler months: Honey Nut Squash Pudding with Caramel Sauce. This dish is as comforting as it sounds. It is rich, warm, and drizzled with a homemade caramel sauce that makes it simply irresistible. It’s one of those recipes that brings the warmth of the garden into the kitchen, and I hope it brings as much joy to your table as it does to ours.
Other Recipes you might like >> Haitian Rum Cake Recipe
Honey Nut Squash Pudding with Caramel Sauce
Ingredients
For the Pudding:
- 1 small Honeynut squash roasted and pureed
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup milk
- ½ cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- Pinch of salt
For the Caramel Sauce:
- 1 cup granulated sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Preheat the Oven:
- Start by preheating your oven to 350°F (175°C). It’s important to have it ready so your pudding cooks evenly.
Prepare the Pudding:
- In a large mixing bowl, combine the roasted Honeynut squash puree (which should be smooth and silky) with both sugars, milk, cream, eggs, vanilla, cinnamon, allspice, and a pinch of salt. Whisk everything together until the mixture is beautifully smooth. This step feels almost therapeutic—the blend of sweet squash and spices will fill your kitchen with a warm, inviting aroma.
Bake the Pudding:
- Pour the squash mixture into a buttered baking dish. To ensure it cooks gently and evenly, place the dish in a larger pan and fill it halfway with hot water. Carefully slide it into the oven and bake for 45-50 minutes. You’ll know it’s ready when the pudding is set, with a slight jiggle in the center.
Make the Caramel Sauce:
- While your pudding is baking, it’s time to make the caramel sauce—a delightful final touch. In a saucepan, melt the granulated sugar over medium heat, stirring occasionally, until it turns a rich amber color. Once it reaches this stage, stir in the butter until it’s fully melted and incorporated. Slowly add the cream, whisking continuously to prevent any lumps. Finish with a splash of vanilla extract and a pinch of salt, which will elevate the sauce to perfection.
- Once your pudding is out of the oven, let it cool slightly. Drizzle the warm caramel sauce generously over the top just before serving. The combination of the sweet, creamy pudding and the rich, buttery caramel is simply divine.
Notes
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
