Butternut Squash Pumpkin Pie Rice Pudding

Preparation

This recipe will make about 10 servings, and is great for breakfast, dessert, as a side dish for a festive meal such as Thanksgiving, and as a snack. Leftovers can be stored in a covered container in the refrigerator for several days, and can be served hot or cold.

We cook the butternut squash and apples in a large covered glass or ceramic dish in our microwave oven, but it can also be cooked in a conventional oven at 350 degrees F for about 45 minutes or until the squash is tender.

We begin by washing the apples and cutting the into quarters. Remove the stems and core and place the apple pieces in the baking dish.

If you are using frozen butternut squash, it may be placed directly into the baking dish on top of the apples. If you are using fresh butternut squash, wash and peel them and remove the stem and flower ends. Cut the squash in half lengthwise, and scoop out the seeds (save them for roasting as a snack). Turn the butternut squash halves cut side down and slice into one inch wide slices and cut each slice into 3 or 4 pieces, and add them to the baking dish. Add the cinnamon, ginger and cloves, cover, and cook in the microwave on high until the butternut squash is soft (mixing occasionally).

While the butternut squash and apples are cooking, place the rice pot with water on the stovetop and bring the water to a boil. When the water begins to boil, add the rice, cover, and lower the heat to simmer. Cook until all the water is absorbed into the rice.

When the butternut squash is cooked, place the contents into the container of a high speed blender, cover, and run the blender at high speed until the contents are creamy smooth. Pour back into the baking dish, and add the cooked rice and raisins, and mix well.

Place the cornstarch in a small bowl, and add just enough water to make a slurry with the cornstarch. Then slowly add the mixture to the butternut  squash and rice with constant mixing to make sure that everything is uniformly mixed together. Cover the baking dish and cook for another 5 to ten minutes to achieve the texture of the pudding in the bowl.

If you want to bake the pudding so that it can be sliced and served on a plate, spoon the pudding into a glass baking pan to a depth of about 1 inch and bake uncovered in the microwave or conventional oven until the surface of the pudding is slightly firm to the touch. Remove from the oven and let cool or serve hot. (To enlarge the photo of the butternut squash pumpkin pie rice pudding in the baking dish, or the butternut squash pumpkin pie rice pudding on the plate, click on the photos or links)

Serve and Enjoy!