This recipe does not taste remotely like butternut squash. The bechemel is far too dense with a cup of flour. Once again an untested recipe from the Martha Stewart gang.
Rating: 3 stars
I made this recipe for Thanksgiving, to save time I cooked and pureed the squash and made the bechamel the night before, then refrigerated both. I found that the squash needed more than 50 minutes to cook all the way through. My baking dish was slightly smaller than the recommended size so the pudding came almost all the way to the top of the dish, and as a result took longer to cook than the time stated. The pudding was delicious, with a souffle- like texture.