Thanksgiving Squash Baked Pudding
10 oz. frozen mashed winter squash
10 oz. frozen butternut squash
2 Tbsp pineapple juice
1/4 Cup apple cider
1 tsp. apricot all-fruit jam
1/4 Cup brown sugar
dash nutmeg, cinnamon, all spice
1/2 Cup crushed pineapple
1/3 Cup +2 Tbsp crushed graham crackers
1/2 Cup marshmallows, optional ( I am dying to try sweet & sara’s vegan marshmallows. Friends in NYC hook me up!)
Simmer squashes with 1/4 cup water 10 minutes. Make a syrup with juice, cider, jam, brn sugar and spices. Combine with squash and 2 T graham crumbs. Top with additional grahams and marshmallows.
Bake at 375 for 20minutes covered. 5 minutes uncovered. LET COOL lest you lose the inner lining of your mouth!