Winter Squash Pudding

Winter Squash Pudding
Winter Squash Pudding

Winter Squash Pudding

Winter Squash Pudding

I had this unusual savory pudding at the delightful Ristorantino di Colomba in Ferrara one chilly February evening, served as a side dish to the hearty sausage called salama. Ferrara has had a Jewish community since 1275, when the prominent Este family offered a safe haven for Jews within the city walls; the community grew in the 16th century as a haven for those fleeing the Spanish Inquisition. Sweet winter squash is a favorite vegetable in the area's Jewish cuisine, and this pudding is a Ferrara specialty, often served (without the sausage) at Yom Kippur.

Adapted from "The Country Cooking of Italy" by Colman Andrews (Fall 2011).


Bring a large pot of salted water to a boil over high heat, then add the squash, reduce the heat to medium, and cook for 20–30 minutes, or until squash is very soft.

Meanwhile, heat the butter over the lowest possible heat in a medium saucepan, then whisk in the flour. Raise heat to medium-low and continue stirring for 5–6 minutes, or until sauce turns light golden-brown. At the same time, in another medium saucepan, scald the milk (that is, bring it to just below boiling) over medium heat. Immediately pour the milk into the sauce in a slow, steady stream, whisking constantly. Increase the heat to medium-high and bring the sauce just to a boil, then reduce the heat to medium, stir in the egg yolks and cheese, and continue stirring for about 10 minutes.

Preheat the oven to 350ºF/180ºC.

Drain the squash and put it into a large bowl. Mash it with a fork or potato masher, then pour in the white sauce, stirring constantly with a wooden spoon or whisk until mixture is smooth.

Lightly grease a 2-quart/2-liter soufflé dish or pudding bowl, then pour in the squash mixture. Put it into a large ovenproof pot, then fill the pot with water halfway up the sides of the dish. Bake for 50–55 minutes, or until pudding is set and lightly browned on top.


Calories per serving:

598 calories

Dietary restrictions:

High Fiber Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 40g 61%
  • Carbs 55g 18%
  • Saturated 24g 121%
  • Fiber 7g 26%
  • Sugars 11g
  • Monounsaturated 11g
  • Polyunsaturated 2g
  • Protein 11g 22%
  • Cholesterol 131mg 44%
  • Sodium 468mg 19%
  • Calcium 329mg 33%
  • Magnesium 119mg 30%
  • Potassium 1,205mg 34%
  • Iron 3mg 14%
  • Zinc 1mg 8%
  • Phosphorus 252mg 36%
  • Vitamin A 1,959µg 218%
  • Vitamin C 64mg 106%
  • Thiamin (B1) 0mg 25%
  • Riboflavin (B2) 0mg 14%
  • Niacin (B3) 4mg 20%
  • Vitamin B6 1mg 26%
  • Folic Acid (B9) 96µg 24%
  • Vitamin B12 1µg 8%
  • Vitamin D 2µg 0%
  • Vitamin E 5mg 27%
  • Vitamin K 7µg 8%
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