It's Fall! Hooray! And that means yummy food! Hooray again! One of my favorite things in the Fall is soup. Last Fall I invented a yummy, yummy
soup. I decided that I wanted to make some of that today. I walked out to the garden and got a butternut squash and made my soup. But this soup, as with most recipes, doesn't require the entire squash. So what do you do with the rest of the squash? You don't want to let it go bad. You may or may not be aware of this, but butternut squash is a good substitute for pumpkin. I make a pie using butternut squash and it is, in my opinion, better than pumpkin. It has an amazing flavor and lighter texture. On a whim I looked up recipes for pumpkin tapioca. The only one I could find involved coconut milk, which I am allergic to. And it was missing a few things so I ended up completely redoing it and basically making up my own recipe. It made a nice Fall twist on a traditional food. Also, as you may have concluded, there's no pumpkin in this (though you could use pumpkin). Pumpkin Tapioca is just easier to say and sounds more appetizing than Butternut Squash Tapioca. So here you go.
Pumpkin (Butternut Squash) Tapioca Pudding
- 3 c milk
- 1/3 c sugar
- 1/3 c tapioca
- 1 egg, beaten
- 1/2 tsp vanilla
- 1/2 med butternut squash, peeled, cubed, boiled, and mashed
- ground cinnamon
Heat milk, sugar, tapioca, and egg to rolling boil. Add vanilla. Mix in mashed pumpkin/squash and a little cinnamon. Allow to cool and serve topped with cinnamon.
