Streusel Squash Dessert Recipes

STREUSEL-TOPPED SQUASH

Steps:

• Heat oven to 350°F. In 11x7-inch microwavable dish, spread squash cubes. Add water; sprinkle with salt. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 5 minutes or until squash is crisp-tender.
• Meanwhile, in medium bowl, mix remaining ingredients with spoon. Sprinkle evenly over squash.
• Bake uncovered 40 to 45 minutes or until streusel is brown.

STREUSEL SQUASH DESSERT

Steps:

• In a bowl, combine flour and sugars; cut in butter until crumbly. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges begin to brown. , In a small bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; set aside., Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a blender or food processor; cover and process until smooth. , In a large bowl, combine the sugars, cornstarch and seasonings. Gradually beat in 4 cups squash, milk and eggs until smooth (save any remaining squash for another use). Pour over crust. Sprinkle with topping. , Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cover and refrigerate overnight. , Garnish with whipped cream and additional cinnamon if desired. ,

SOUTHERN SUMMER SQUASH PUDDING

Steps:

• 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.
• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
• 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.
• 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.

ORANGE-STREUSEL ACORN SQUASH

Steps:

• Wash squash; cut in half crosswise.
• Remove and discard seeds.
• Place squash, cut side down, in a 13x9 baking dish.
• Add hot water to dish to depth of 1/2 inch.
• Bake, uncovered, at 400 for 30-40 minutes or until tender.
• Drain and let cool slightly.
• Scoop out pulp into a bowl, leaving 1/4 inch-thick shell.
• Mash pulp.
• Add orange juice concentrate, brown sugar, and allspice; stir well.
• Cut a thin slice off bottom of each squash shell so it will sit flat.
• Coat baking dish with cooking spray; return squash shells to dish.
• Spoon squash mixture evenly into shells.
• Combine corn flake crumbs, pecans, and margarine.
• Sprinkle crumb mixture evenly over squash.
• Bake, uncovered, at 400 for 15-20 minutes or until thoroughly heated.