WINTER SQUASH SQUARES
Meet the Cook: Besides tasting good, these squares are a wonderful way to use up any leftover squash from dinner. Since my husband has a fertilizer-chemical business, I bake a lot of my squash squares for his crew and customers. We have five children, all of them married, and six grandchildren. -Shirley Murphy, Jacksonville, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in eggs, squash and oil; mix well. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. , Meanwhile, for frosting, beat together cream cheese, confectioners' sugar, vanilla and butter. Add milk; stir until smooth. Frost cooled cake. Cut into squares.
Nutrition Facts : Calories 140 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 75mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
YELLOW SQUASH DESSERT
Wonderful way to get kids to eat squash. I've made this for years, and haven't found anyone who didn't like it. Its creamy, easy and delicious.I used to tell my kids it was a dessert pudding, and it was years before they realized they were eating squash. It has a nice vanilla taste. You can use splenda as a substitute for the sugar. Hint: Precook your squash by peeling, seeding, cubing and boil it in enough water to cover it, for about 20 minutes, then drain throughly.
Provided by Lou6566
Categories Dessert
Time 50m
Yield 1 13X 9 pan, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well.
- -Pour mixture into a buttered 9" X 13" casserole dish.
- -Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean.
- -Serve slightly warm with whipped cream.
Nutrition Facts : Calories 496.2, Fat 30.1, SaturatedFat 12.5, Cholesterol 105.3, Sodium 366.4, Carbohydrate 47.8, Fiber 1.1, Sugar 33.9, Protein 8.7
WINTER SQUASH PIE
When I was a kid, everybody made pumpkin pie from a can and I didn't get it. There were beautiful squashes in the fields in October and November just screaming to be made into a fresh pie, which is why I love to make a sweet, beautiful faux pumpkin or squash pie.
Provided by Jonathan Waxman
Categories dessert
Time 4h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Cut the squash in half, sprinkle both halves with the salt and sugar, and dot with 2 tablespoons butter. Bake in a casserole for one hour or until tender. Remove from oven and let cool. (Note: The squash can be roasted and scooped from the skin 3 days in advance.)
- Put the flour onto a clean surface or into a large bowl and make a well in the center. To the well, add the salt, the sugar, the butter, and 1 tablespoon cold water (add more if needed). With your fingertips, push the flour and butter together until large clumps form. Scoop the mixture together and with the heel of your hand, push until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour, or freeze for up to 2 weeks.
- Dust a clean surface with flour; with the end of a rolling pin, pound the chilled dough into a large disc.
- Roll the dough to fit an 11-inch pie plate: start from the center and roll away from yourself. Transfer the dough to the pie plate and gently press the dough into the plate and chill for at least 30 minutes. Preheat oven to 350 degrees F.
- Place a large piece of parchment over the dough and weigh it down with pie weights or dried beans. Bake until the edges are golden brown, 15-20 minutes, rotating once. Remove from the oven, pour the beans into a heat-proof pan, and cool the crust. (Note: The crust can be rolled out and pre-baked up to 3 days in advance. After cooling, cover with plastic wrap or foil and store at room temperature.)
- For the filling, remove and discard the seeds from the cooked squash. Scoop the flesh into a large bowl. Add the cream, eggs, brown sugar, nutmeg, cinnamon, allspice, pinch of salt, lemon zest, and the remaining 2 tablespoons of butter. Whisk to combine, leaving the squash chunky.
- Pour the mixture into the pie crust. Bake until the custard is set and golden-brown, 40-50 minutes.
- Let cool and serve with cinnamon-flavored whipped cream.
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