Pumpkin or Sweet Potato Baked Oatmeal

Does this look very much like the Spiced Apple Baked Oatmeal Pudding I made early this year? It should; it's basically the same recipe with mashed squash (pumpkin) or sweet potato instead of the apples. As just about always, feel free to add more sweetener than I do! 

And like the Spiced Apple Baked Oatmeal Pudding, I think this is best served with something to moisten it; cream, yogurt, custard, ice cream... it's up to you. We did eat some of this with ice cream, and I actually thought the contrast in sweetness levels was too intense. This is definitely a bit on the oatmeally, stodgy side, and I think it is best as a breakfast dish rather than a dessert, unlike the apple version. We had the leftovers with coffee cream, and that worked very well.

 

6 to 8 servings

45 minutes - 15 minutes prep time 

NOT including cooking the squash OR cooling

Mix the Dry Ingredients:

2 cups rolled oats

1/4 cup maple syrup OR 3 tablespoons sugar

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1/4 teaspoon grated nutmeg

1/8 teaspoon ground cloves

 

Measure the ingredients into a mixing bowl and mix them. 

Finish the Baked Oatmeal:

1 1/4 cup whole milk OR light cream

2 tablespoons unsalted butter

1 large egg

2 cups cooked mashed pumpkin (squash) OR sweet potato

1 tablespoon unsalted butter

Measure the milk into a microwave-proof measuring cup, and add the 2 tablespoons of butter; heat for 30 seconds to a minute until the butter is melted. Once it has cooled enough not to set the egg, break the egg in and mix well. Mix this into the dry ingredients. 

Be sure the pumpkin, squash, or sweet potato is well mashed and free of any skin or seeds. Mix it in to the other ingredients. The mixture should be a fairly soft batter - if it seems too stiff, mix in a little more milk.

Preheat the oven to 350°F. Butter an 8" x 10" or other shallow 2 quart baking pan with the remaining butter. Scrape the mixture into it and smooth it out evenly. Once the oven is hot, bake the pudding for 30 to 35 minutes, until set. The reason the oven goes on so late is to allow the batter to rest for about 10 minutes before it goes in. 

Serve the pudding warm, at room temperature, or chilled. As ever, a little cream over top would not go amiss. 

Last year at this time I made Quinoa Salad with Roasted Brussels Sprouts, Sweet Potatoes, & Shallots.