Butternut Squash Dessert Recipes

BUTTERNUT SQUASH CAKE

Butternut Squash Cake image

Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 15

Number Of Ingredients 19

Ingredients

3/4 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups Gold Medal™ all-purpose flour
3/4 cup buttermilk
2 cups shredded peeled butternut squash (1 small)
1/2 cup chopped walnuts
1/2 cup butter, softened
1 package (3 oz) cream cheese, softened
4 cups powdered sugar
2 to 4 tablespoons milk
1 1/2 teaspoons maple flavor
1/2 cup chopped walnuts

Steps:

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

Nutrition Facts : Calories 530, Carbohydrate 72 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 53 g, TransFat 1/2 g

BUTTERNUT SQUASH DESSERT

Butternut Squash Dessert image

Make and share this Butternut Squash Dessert recipe from Food.com.

Provided by Hungry in Michigan

Categories Dessert

Time 1h5m

Yield 1 casserole, 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter (melted)
3/4 cup sugar (or3-6 T honey)
2 eggs
1 (5 ounce) can evaporated milk (or 1/3 C milk)
1 teaspoon vanilla
2 cups squash
1/2 cup crispy rice cereal
1/4 cup brown sugar (packed)
1/4 pecans (chopped)

Steps:

mix with beaters, pour into greased 9x11 pan.
Bake in preheated 350* oven on the middle rack for 35-40 mins.until the center is set (test with a toothpick).
While this is baking, mix the topping below.
Remove from oven and top with: 1/2 C crispy rice cereal, 1/4 C packed brown sugar, 1/4 chopped pecans. Mix these together, sprinkle over top, then pour 2T melted butter over top.
Return to oven for 5 mins or until bubbly.
This is a thin mixture and cooks quickly.
You could bake it in a slightly smaller pan, just keep an eye on it so it doesn't burn.
You can cook the squash whole in the microwave to get it to the mashing consistency. Just stab it a couple of times so it won't explode and put it on a plate to microwave. Check it every 5 minutes for doneness - good idea to roll it. Gets very hot!
If you have left over squash, I mash it all and measure the left overs and freeze. Then I can take out a 1 cup or 2 cup bag to make a batch when I'm in a hurry. A 1 cup batch (1/2 recipe) is a good size for two people. If you double the recipe, DON'T double the topping!

Nutrition Facts : Calories 1021.4, Fat 56.9, SaturatedFat 34, Cholesterol 354.1, Sodium 538.6, Carbohydrate 119.4, Fiber 1.3, Sugar 105.1, Protein 13.5

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