Skip to main content New this month
Get the Allrecipes magazine

Southern Summer Squash Pudding

Rated as 4.58 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


1 h 50 m servings 85 cals
Original recipe yields 24 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 85 calories; 1.4 g fat; 17.3 g carbohydrates; 1.1 g protein; 11 mg cholesterol; 78 mg sodium. Full nutrition

Similar recipes


Read all reviews 12
  1. 12 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Glad I found this recipe while looking for a way to use up summer squash - when I started it, I thought it was a side dish, then realized it was a dessert. I cut back on the sugar to 1 cup, add...

Most helpful critical review

This was one of those dishes where it was strange, and the texture was weird but the flavor kinda good you just keep eating it anyway. I would describe this as tasting like a very dense lemon br...

Most helpful
Most positive
Least positive

Glad I found this recipe while looking for a way to use up summer squash - when I started it, I thought it was a side dish, then realized it was a dessert. I cut back on the sugar to 1 cup, add...

Thank you MegaWoman for giving me such a tasty way to use up the yellow squash from my garden! These smelled so good baking that I had to eat mine warm. It was almost like a very soft gooey ca...

We liked this - a good way to used up some more of those summer squashes. This was moist, flavorful and wonderfully lemony . . . and somewhat healthy. That makes it a keeper for me.

I was looking for a way to use up some squash that was given to us. No one in our house likes squash, so it had to be undetectable and this fit the bill. I made a few minor adjustments, most not...

I scooped out seeds, chopped & steamed unpeeled squash. I mixed sugar( I used only 1cup sugar), milk and egg together. Food processed steamed squash with butter, added sugar mix. Next the flour ...

Love it. What a way to use yellow squash. Excellant dessert.

Wow!!! delicious :) Made it this morning, and its just about gone.. I used orange extract rather then lemon( because I was out) and it is wonderful.. thanks for the great dessert recipe!

I've made this several times now. The first time, according to the recipe. My whole family loved it, and my husband had no clue it was full of squash! We just told him they were lemon bars (for ...

Loved it! I did however use 1/4 C. vanilla greek yogurt and 1/4 C. apple juice instead of milk. I also cut the sugar down to 1/2 C.