Squash and Apple Pudding

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

The Cookbook Library

By Anne Willan

Published 2012

  • About


  • pounds (675 g) crookneck summer squashes or 1 medium winter squash (about


To Cook the Squash

Bring a large pan of salted water to a boil. Trim the summer squashes and cut them into ¾-inch (2-cm) chunks. If using the winter squash, halve it, discard the seeds and fiber, and cut the flesh into similar-sized chunks, with the skin. Add the squash chunks to the boiling water and simmer, uncovered, until the flesh is just tender, as li