Ingredients

• 3.25 cups peeled , seeded, and diced yellow squash
• 1.5 cups white sugar
• 0.5 cups milk
• 1 egg , beaten
• 2 tablespoons butter , melted
• 2 teaspoons lemon extract
• 1 cup self-rising flour

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
3. 3 Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish.
4. 4 Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.

Nutrition per serving