Baked Butternut Squash Pudding Topped With Ginger Whipped Cream Recipes

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ROASTED BUTTERNUT SQUASH PUDDING CAKE



Roasted Butternut Squash Pudding Cake image

Provided by Food Network

Categories     dessert

Time 3h50m

Yield 10 to 12 servings

Number Of Ingredients 28

3 cups 1-inch diced peeled and seeded butternut squash
3 tablespoons granulated sugar
1/2 tablespoon ground cinnamon
8 large eggs, separated, plus 2 egg yolks
3/4 cup plus 2 tablespoons granulated sugar
Pinch of kosher salt
1 1/8 cups cake flour
4 tablespoons unsalted butter, melted
2 cups pecan halves, toasted and crushed
1 cup granulated sugar
1/4 cup chopped pecans
2 tablespoons spiced rum
1 cup plus 1 tablespoon granulated sugar
1/2 cup cream
1/2 cup sweetened condensed milk
3 cinnamon sticks
1/2 tablespoon pumpkin pie spice
1 1/2 cups milk
7 tablespoons cornstarch
Pinch of kosher salt.
8 large egg yolks
1 tablespoon vanilla extract
6 tablespoons unsalted butter
1 2/3 cups granulated sugar
6 large egg whites
4 marshmallows, melted in a microwave
1/4 teaspoon pumpkin pie spice
Cape gooseberries and chopped pecans, for garnish, optional

Steps:

  • Special equipment: a candy thermometer, an 8-inch ring mold and a kitchen torch
  • For the squash: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
  • Toss the butternut squash with the sugar and cinnamon in a large bowl. Spread out the squash on the prepared baking sheet. Cover with more foil and secure the edges. Roast until fork-tender, about 20 minutes. Remove the foil from the top and continue to roast until slightly golden, about 10 more minutes. Let cool and then puree in a food processor and set aside.
  • For the pecan jaconde: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a stand mixer fitted with a whisk attachment, whip the egg whites until frothy. Slowly add the granulated sugar and salt and whip until stiff peaks form. Add the egg yolks slowly and continue whipping until combined, about 2 minutes.
  • Sift in the flour in 3 stages, folding carefully to prevent deflating and making sure there are no lumps. Fold in the melted butter.
  • Spread on the prepared baking sheet and sprinkle with the pecans. Bake until golden, 10 to 12 minutes. Allow to cool and cut into two 8-inch circles. Tip: leftovers can be use in a trifle
  • For the pecan rum cake syrup: Bring the granulated sugar, pecans and 1 cup water to a boil in a small saucepan. Boil for three minute or so to release the pecan oils. Remove from the heat and add the rum. Use warm to moisten the sponge while assembling the cake
  • For the butternut squash pudding: In a pot, bring the sugar, cream, condensed milk, cinnamon sticks, pumpkin pie spice and 1 cup of the milk to a boil.. In a medium bowl, mix the cornstarch with the egg yolks and remaining 1/2 cup milk.
  • Remove the cinnamon sticks carefully from the milk mixture and temper the cornstarch mixture with it, whisking the hot mixture by the ladleful into the cornstarch mixture. Return the tempered mixture to the pot and add 2 cups of the squash puree (reserve the remaining puree for another use). Cook on medium-high heat, stirring constantly, until the pudding thickens, 8 to 10 minutes. Remove from the heat, add the vanilla and butter and mix until incorporated.
  • For the marshmallow meringue: In a small pot, bring the granulated sugar and 6 tablespoons water to a boil. Cook to 240 degrees F or the soft ball stage. Once the syrup has reached 210 degrees F, start whipping the egg whites. As soon as the syrup reaches 240 degrees F, add the syrup to the egg whites while whipping. Add the melted marshmallow and pumpkin pie spice and whip until cooled, 5 to 10 minutes.
  • To assemble the cake: Use an 8-inch ring mold. Place a layer of pecan joconde sponge on the bottom and drench with half the syrup. Cover with a layer of the warm pudding as thick as the cake. Repeat with another layer of cake and pudding. Allow to cool in the refrigerator until the pudding sets, about 20 minutes. Once cooled, remove from the ring and decorate with the marshmallow meringue all around the cake. Torch the outside of the cake gently to create a brulee look. Decorate with cape gooseberries and chopped pecans, if using.

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER



Roasted Butternut Squash Cream Soup with Ginger image

This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.

Provided by AnnaLena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

2 small butternut squash, halved lengthwise and seeded
1 tablespoon olive oil, or as needed
2 tablespoons butter
2 onion, chopped
2 ½ cups hot vegetable broth, or more to taste, divided
1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
½ teaspoon curry powder, or more to taste
½ teaspoon ground cumin, or more to taste
salt and freshly ground black pepper to taste
½ cup heavy whipping cream, or more to taste
1 tablespoon white sugar
¼ teaspoon cider vinegar
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
  • Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
  • Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
  • Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 51.4 g, Cholesterol 37.3 mg, Fat 14.1 g, Fiber 8.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 269.5 mg, Sugar 14 g

WHIPPED SQUASH



Whipped Squash image

This is an excellent way to serve one of the season's most delicious vegetables-butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish. -Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 butternut squash (about 2-1/2 pounds), peeled, seeded and cubed
3 cups water
3/4 teaspoon salt, optional, divided
2 tablespoons butter
1 tablespoon brown sugar
1/8 to 1/4 teaspoon ground nutmeg

Steps:

  • In a saucepan over medium heat, bring squash, water and 1/2 teaspoon of salt if desired to a boil. Reduce heat; cover and simmer for 20 minutes or until the squash is tender. , Drain; transfer to a bowl. Add butter, brown sugar, nutmeg and remaining salt if desired; beat until smooth.

Nutrition Facts : Calories 86 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

BUTTERNUT SQUASH PUDDING



Butternut Squash Pudding image

This special butternut squash pudding was prepared by Ron Suhanosky, owner of popular Italian restaurant Sfoglia in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 14

1 large butternut squash (3 1/2 pounds), halved and seeded
Extra-virgin olive oil
Coarse salt and freshly ground pepper
1 quart whole milk
4 ounces (1 stick) unsalted butter
1 cup all-purpose flour
Coarse salt and freshly ground pepper
4 ounces (1 stick) unsalted butter, melted, plus more for dish
Fine plain breadcrumbs, for dish
4 large eggs
4 large egg yolks
1/2 cup finely grated Parmesan cheese (2 ounces)
Pinch of ground nutmeg
Coarse salt and freshly ground pepper

Steps:

  • Make the squash: Preheat oven to 350 degrees. Coat squash with oil, and season with salt and pepper. Transfer to a baking sheet, cut sides down, and cover with parchment-lined foil. Roast until tender when pierced with a sharp knife, about 50 minutes. Let cool.
  • Scoop flesh from squash using a large spoon; discard skin. Puree flesh in a food processor until smooth. Season with salt and pepper.
  • Make the bechamel: Heat milk in a medium saucepan over medium heat, stirring occasionally, until bubbles form around the edge. Melt butter in a large saucepan over low heat. Add flour, and cook, whisking constantly, until flour is incorporated. Continue to cook until golden, with a nutty scent, about 3 minutes more. Whisk in milk in a slow, steady stream. Cook, whisking, until mixture is thick, about 10 minutes. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Whisk bechamel until smooth before using.
  • Preheat oven to 400 degrees. Make the pudding: Butter a 9-by-13-inch baking dish, and coat with breadcrumbs. Beat 3 cups pureed squash, the melted butter, eggs, yolks, Parmesan, and nutmeg with mixer on medium speed until smooth. Fold in bechamel. Season with salt and pepper.
  • Pour mixture into prepared baking dish. Cover with parchment-lined foil, and place in a larger baking dish. Fill with enough warm water to come halfway up sides of smaller dish. Bake until center is firm, about 40 minutes. Remove foil, and bake until top browns, about 35 minutes more. Let stand for 30 minutes before serving.

WHIPPED ROASTED BUTTERNUT SQUASH



Whipped Roasted Butternut Squash image

Any winter squash or combination of winter squash can be used. A nice complement to or substitute for mashed potatoes.

Provided by Doug Matthews

Categories     Side Dish     Vegetables     Squash

Time 1h15m

Yield 10

Number Of Ingredients 4

2 butternut squash, halved and seeded
½ cup margarine
1 cup light sour cream
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash halves cut side down in a medium baking dish with enough water to cover. Cover, and bake 1 hour in the preheated oven, until tender.
  • Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 32.5 g, Cholesterol 4 mg, Fat 9.2 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 154.8 mg, Sugar 8 g

BAKED BUTTERNUT SQUASH PUDDING TOPPED WITH GINGER WHIPPED CREAM



Baked Butternut Squash Pudding Topped With Ginger Whipped Cream image

I've been making something similar to this most of the fall! My Son has no idea it was butternut he thought he was eating pumpkin! Method for pureeing butternut Recipe #194908

Provided by Rita1652

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 cups pureed butternut squash or 4 cups pumpkin
3/4 cup brown sugar
1 (12 ounce) can evaporated milk
3 eggs
1 tablespoon cinnamon
1/2 fresh nutmeg, grated
1/4 teaspoon salt
1/4 teaspoon dried ginger
1 pint heavy whipping cream
1/2 cup powdered sugar
1 tablespoon crystallized ginger, minced
1/4 cup toasted pine nuts (cooled)

Steps:

  • Mix Butternut, Brown sugar, Evaporated milk, Eggs, Cinnamon, Nutmeg, Dried Ginger,& Salt.
  • Pour into a Pyrex Pan (8x8x2) inches that was sprayed with cooking spray (Pam).
  • Bake at 325 degrees for 60 minutes.
  • Meanwhile whip cream till it starts to thicken then add sugar till firm, fold in Crystallized ginger.
  • Scoop warm or chilled pudding top with whipped cream and toasted pine nuts.

CINNAMON BAKED BUTTERNUT SQUASH



Cinnamon Baked Butternut Squash image

Sweet, Simple and Easy! The cinnamon and butter flavor is outstanding. A great vegetable side dish which goes well with any meal. Another way to get your vitamins and also have a colorful plate.

Provided by Seasoned Cook

Categories     Vegetable

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 3

1 butternut squash
1/4 cup butter
1 teaspoon cinnamon

Steps:

  • Cut squash lengthwise and scrape all seeds out.
  • Line a baking dish with regular or release tinfoil. Place squash in dish with peeling facing up.
  • Bake in a 350 degree oven for 30 minutes.
  • Turn squash over and pour melted butter over both pieces. Sprinkle with cinnamon. Continue baking for another 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 461.8, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 186.4, Carbohydrate 67.3, Fiber 12, Sugar 12.5, Protein 6

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