Roasted Butternut Squash Pudding Cake Recipes

BUTTERNUT SQUASH BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 12-cup bundt pan with cooking spray.
• Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
• Beat the butter and sugar until creamy.
• Add the eggs, one at a time, mixing well after each addition.
• Add the vanilla.
• Add the flour mixture alternately with the squash. Mix until well blended.
• Pour into the prepared bundt pan.
• Bake for 60 minutes. Stick a toothpick in the middle of the cake to see if it comes out clean. If not, bake for 5 more minutes.
• Repeat if necessary.
• Remove pan from oven and place on a wire rack for 10-15 minutes. Remove cake from pan and let cool on rack.

BUTTERNUT SQUASH PUDDING

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.

BUTTERNUT SQUASH CAKE

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.

BAKED BUTTERNUT SQUASH PUDDING TOPPED WITH GINGER WHIPPED CREAM

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.