Summer Squash Pound Cake Recipes

SUMMER SQUASH CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, stir together summer squash, cake mix, water and oil with whisk until almost smooth, about 2 to 3 minutes. Stir in chocolate chips.
• Divide batter evenly among muffin cups, making sure to include chocolate chips in each one.
• Bake 20 to 24 minutes or until toothpick or cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove from muffin cups; cool completely on cooling racks, about 30 minutes.
• Frost cooled cupcakes with frosting. Sprinkle crushed almonds over tops.

SQUASH CAKE

Steps:

• At low speed, beat the squash, eggs, sugar and oil.
• In another bowl, beat flour, cinnamon, salt, baking soda and baking powder.
• Gradually mix together.
• When mixed, add raisins and walnuts.
• Put in tube pan.
• Bake at 350°F degrees for 1 hour.

SUMMER SQUASH POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.

SUMMER SQUASH BAKE

Steps:

• Heat oven to 375 degrees F.
• Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 minutes or until crisp-tender, stirring frequently. Remove from heat.
• Whisk eggs and dressing in large bowl until blended. Stir in Parmesan cheese. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
• Bake 35 to 40 minutes or until center is set and edges are lightly browned.

WINTER SQUASH SPICE BUNDT CAKE

Steps:

• Cut squash in half; discard seeds and membrane. Place squash halves, cut sides down, in an 11- x 7-inch baking dish. Add water to a depth of 1/4 inch.
• Bake at 375° for 35 to 45 minutes or until tender; cool slightly.
• Scoop out and mash pulp; discard shells.
• Toss together 1/4 cup flour and raisins. Set aside.
• Combine remaining 2 1/2 cups flour, cinnamon, nutmeg, and cloves; set aside.
• Combine squash pulp, sugar, and next 3 ingredients; stir in flour mixture until blended. Stir in raisins. Pour into a 12-cup Bundt pan coated with vegetable cooking spray.
• Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely. Sprinkle with powdered sugar, if desired.

AUNT MARIAN'S SUMMER SQUASH CUSTARD PIE

Steps:

• Heat the oven to 400 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
• To prepare the zucchini, trim the ends and cut each squash lengthwise into quarters, turning each squash into four long strips. Cut away the pointed edge of each strip, removing and discarding the seeds. Line up the strips and cut each one crosswise into 1/2-inch chunks. You should have about 6 cups of chopped zucchini.
• In a medium saucepan with a tight-fitting lid, bring 3/4 cup water to a rolling boil. Add the chopped zucchini, cover, and cook until the zucchini is tender and bright green, softened, but still holding its shape without turning to mush, 4 to 5 minutes. Remove from the heat and drain well.
• In a small bowl, combine the sugar, cornstarch, nutmeg, and salt. Stir with a fork to mix everything well. In a medium bowl, combine the cream, eggs, butter, vanilla, and vinegar. Using a whisk or a fork, stir to combine everything well. Add the sugar mixture and stir to dissolve the dry ingredients and mix everything together into a thick, smooth filling.
• Transfer the zucchini back to the empty saucepan and mash it to make it as soft and smooth as possible. Drain off any extra liquid that the zucchini releases. Measure it out, so that you have about 2 1/2 cups. Fold the mashed, drained zucchini into the filling and stir to mix everything together well.
• Pour the filling into the piecrust. Place the pie on the middle shelf of the oven. Bake for 10 minutes. Reduce the heat to 325 degrees F, and bake until the filling is firm and nicely browned, and a knife inserted in the center of the pie comes out clean, 30 to 40 minutes.
• Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Serve at room temperature or slightly chilled.