Ingredients
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3 ¼ cups peeled, seeded, and diced yellow squash
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1 ½ cups white sugar
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½ cup milk
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1 egg, beaten
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2 tablespoons butter, melted
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2 teaspoons lemon extract
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1 cup self-rising flour
Directions
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth.
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Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
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Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish.
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Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.
Nutrition Facts (per serving)
| 85 | Calories |
| 1g | Fat |
| 17g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 85 | |
| % Daily Value * | |
| Total Fat 1g | 2% |
| Saturated Fat 1g | 4% |
| Cholesterol 11mg | 4% |
| Sodium 78mg | 3% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 1g | 2% |
| Total Sugars 13g | |
| Protein 1g | 2% |
| Vitamin C 2mg | 2% |
| Calcium 29mg | 2% |
| Iron 0mg | 2% |
| Potassium 55mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
