Southern Summer Squash Pudding


This recipe is a Southern favorite. Try it; you won't regret it! This recipe is perfect for any occasion and has more nutritional value compared to most other desserts. Adjust pan size for thicker or thinner bars (I prefer mine thinner). Cover and refrigerate leftovers. Best served chilled.

Prep Time:
15 mins
Cook Time:
1 hrs 5 mins
Additional Time:
30 mins
Total Time:
1 hrs 50 mins
24 servings


  • 3 ¼ cups peeled, seeded, and diced yellow squash

  • 1 ½ cups white sugar

  • ½ cup milk

  • 1 egg, beaten

  • 2 tablespoons butter, melted

  • 2 teaspoons lemon extract

  • 1 cup self-rising flour


  1. 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.

  2. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.

  3. 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.

  4. 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
Vitamin C 2mg 8%
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.

You’ll Also Love