When making baby food, I pretty much taste every combination that I put together as I am feeding Isaac. Honestly, it’s not so much because I want to gauge whether or not he’ll like it, but moreso because I’m genuinely curious about whether or not I like it. And let me tell you, I recently found a combination that I REALLY liked. Banana and butternut squash.
After tasting it, all I could think what that this delectable combination was seriously dessert-status. So, I made up pudding recipe, flavored by these two ingredients! It tastes like banana bread batter...But is safely edible. Your’e welcome.
Banana Butternut Pudding
- ⅓ cup sugar
- 2 Tbsp cornstarch
- ⅛ tsp salt
- 2 cups milk
- 2 large egg yolks, slightly beaten
- 2 Tbsp softened butter
- 2 teaspoons vanilla
- 2 bananas
- 1 ½ cups canned (or fresh cooked) butternut squash
In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
Blend banana and butternut squash in a food processor to thin consistency. Add liquid from squash if needed to thin the mixture out. Add to pudding mixture.
Enjoy warm OR, if you have the freakin’ patience, cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.