Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.

Wednesday, November 25, 2009

Pecan-glazed butternut squash pudding

This is good. (My husband says that "good" is not an adequate description of this dish. He says, "I took one little bite, and it was phenomenal!") I am using it as a substitute for my usual sweet potato dish for Thanksgiving. I am also having butternut squash in my winter vegetable medley, so I'm skipping the pumpkin pie and opting for apple cobbler instead.


1 small butternut squash
1-2 Tbs. honey
2 Tbs. butter (I used salted pasture butter, if yours is unsalted, add a pinch of salt)
1 egg
2 tsp. bourbon (optional)
2 tsp. vanilla extract


2 Tbs. unsalted butter
1/4 cup honey
1/4 tsp. salt
3/4 cup chopped pecans


Bake whole butternut squash in 350 degree (F) oven until fork-tender, about 40 minutes. When cool enough to handle, cut in half and remove seeds, pulp and skin. Shred or mash the flesh into a bowl. Mix in remaining ingredients for filling. Spread in a greased 8 inch square baking dish.

For glaze: mix first three ingredients together in a small saucepan. Cook over medium heat until the mixture begins to carmelize (honey will turn slightly darker). Do not overcook, it will continue to carmelize in the oven. Add pecans, and spread glaze over filling. Bake at 325 degrees (F) for about 30 minutes or until glaze looks consistent and filling looks firm.


  1. This was amazing... just like you said!!! All of my friends enjoyed as well... Thank you!! :)

  2. Hi! Do you think this recipe would work without the egg? Would I need to do an egg substitute?

    1. Well, it wouldn't be pudding-y without the egg, but I think it would still be delicious. It wouldn't hold together though. If you added a bit of coconut flour, it might thicken up a little. If you do chia, that could help too.

      Let me know if you make it without the egg or with any of the substitutions.



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