Yellow Squash Pudding Recipes

YUMMY SQUASH CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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 chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed.
• Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish.
• Bake in the preheated oven until custard is set, about 40 minutes.
• Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.

YELLOW SQUASH BUNDT CAKE

Steps:

• Prepare the cake: Preheat oven to 350°F. Coat a 10-cup Bundt pan with baking spray. Stir together flour, baking powder, baking soda, and salt in a bowl. Place eggs, sugar, and oil in bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and airy, about 3 minutes, stopping to scrape down sides as needed. Stir in squash, lemon zest, and juice. Gradually add flour mixture, beating on low speed until just combined, about 45 seconds. Pour batter into prepared pan.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes. Invert onto a wire rack; cool 1 hour.
• Prepare the glaze: Whisk together all ingredients in a bowl until smooth. Drizzle over cooled cake.

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.

YELLOW SUMMER SQUASH CUSTARD PIE

Steps:

• Gather the ingredients.
• In a food processor, pulse the 1 1/2 cups of flour, 1/4 teaspoon of salt, 1 tablespoon of sugar to blend. Add the pieces of cold butter and shortening and pulse in four 2-second bursts, or until the mixture is blended but there are still pieces of fat the size of small peas.
• Add 3 tablespoons of ice water in a steady stream while the processor runs. Turn it off and continue adding small amounts of ice water while pulsing, until the dough forms large clumps and holds together when squeezed.
• Transfer the dough to a floured surface and lightly work it to make a cohesive dough . Don't overwork the dough. Pat it into a disk and wrap it in plastic wrap. Refrigerate the disk for about 30 minutes.
• Heat the oven to 400 F.
• On a floured surface, roll the chilled dough out to a circle about 2 inches larger in diameter than the pie plate. Fit the dough into the pie plate. Trim and flute as desired.
• Fit a sheet of foil over the bottom and sides of the crust and fill it with pie weights or dry beans.
• Bake the lined crust with the weights for 15 minutes. Reduce the oven temperature to 375 F.
• Remove the weights and foil and return the crust to the oven. Bake for about 8 minutes longer. Remove the crust to a rack and set aside.
• Gather the ingredients.
• Rinse the squash; pat dry. Slice the squash into 1/4-inch slices.
• Fill a large saucepan with about 2 inches of water; bring the water to a boil over medium heat. Add 1/2 teaspoon of salt to the water along with the sliced squash. Reduce the heat to medium-low and cover the pan; cook for about 5 to 7 minutes, or until the squash is tender. Drain the squash.
• Transfer the drained squash to the empty saucepan or to a bowl and mash. Carefully drain off any excess water. For a very smooth filling, process the squash in a blender or food processor.
• In a large bowl, whisk the two eggs and egg yolk. Whisk in the 3/4 cup of sugar, heavy cream , melted butter , vanilla, 2 tablespoons of flour, and the nutmeg, if using. Add the mashed squash and blend thoroughly.
• Pour the squash mixture into the baked pie shell and place it on a baking sheet. (If you happen to have some leftover filling, put it in buttered ramekins and bake it alongside the pie. If desired, lightly sprinkle grated nutmeg over the filling.
• Bake the pie at 375 F for 35 to 45 minutes, or until the filling is set and firm. When the crust is browned, place a pie shield over the edge to avoid over-browning.

PUMPKIN (OR SQUASH) BARS

Steps:

• 1. Mix dry ingredients. Add all other ingredients. Then mix. Pour into a greased and floured jelly roll pan. Bake at 350 degrees for 20 to 30 minutes. Touch middle to detect doneness. Cool completely, then ice with powdered sugar frosting.
• 2. Frosting: Mix cream cheese and butter. Add vanilla. Add powdered sugar, a cup at a time. Spread frosting over bars. Sprinkle with walnuts (if desired). Store covered in refrigerator.
• 3. Cut into bars. This freezes well.

YELLOW SQUASH DESSERT

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.

SQUASH PUDDING

Steps:

• Cut the squash into approximately 1-inch chunks.
• Cook until tender; either by boiling in water on the stove or cooking for about 9 minutes, stirring once, in the microwave.
• Drain well and puree in blender.
• Mix all ingredients, except nutmeg, well.
• Pour into greased casserole dish. Sprinkle with nutmeg.
• Bake 350° for at least 45 - 60 minutes, or until set. (The original recipe says 35 minutes, but it's still like soup at that point for me.).
• Serve warm or cold.

AUNT BESSIE'S SQUASH KUGEL (PUDDING)

Steps:

• 1. Bring squash and onions to a boil and cook just until done. Drain extra well into a sieve.
• 2. Mash with a potato masher. Drain more if too watery. Pour from the sieve the squash-onion mixture back into the pot and add the rest of the ingredients.
• 3. Pour into a casserole or other baking pan. Bake at 350 degrees for about 1/2 hour or until set. The pan you cook in determines how fast it will be done. If it is thicker in a smaller pan it will take longer than if it is spread out into a shallow pan. It should be golden brown on top.