Butternut Squash Cake Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERNUT SQUASH CAKE



Butternut Squash Cake image

Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 15

Number Of Ingredients 19

3/4 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups Gold Medal™ all-purpose flour
3/4 cup buttermilk
2 cups shredded peeled butternut squash (1 small)
1/2 cup chopped walnuts
1/2 cup butter, softened
1 package (3 oz) cream cheese, softened
4 cups powdered sugar
2 to 4 tablespoons milk
1 1/2 teaspoons maple flavor
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 530, Carbohydrate 72 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 53 g, TransFat 1/2 g

ROASTED BUTTERNUT SQUASH



Roasted Butternut Squash image

A little butter and brown sugar go a long way with Robin Miller's delicious Roasted Butternut Squash recipe from Food Network.

Provided by Robin Miller : Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings, plus leftovers

Number Of Ingredients 4

2 medium butternut squash, halved lengthwise and seeded
4 teaspoons of butter
4 teaspoons brown sugar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.

BUTTERNUT SQUASH BAKE



Butternut Squash Bake image

Make and share this Butternut Squash Bake recipe from Food.com.

Provided by Shannon Weber

Categories     Vegetable

Time 1h40m

Yield 7 serving(s)

Number Of Ingredients 10

1/3 cup butter or 1/3 cup margarine, softened
3/4 cup sugar
2 eggs
1 (5 ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
1/2 cup Rice Krispies
1/4 cup chopped pecans
2 tablespoons butter or 2 tablespoons margarine, melted
1/4 cup brown sugar (optional)

Steps:

  • Bake the squash until a fork can easily be inserted.
  • Scoop out squash flesh and discard seeds.
  • Mash squash flesh and measure out 2 cups.
  • The squash flesh will be rather runny.
  • In another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla.
  • Add the 2 cups of squash.
  • Pour into a 11 x 7 inch baking pan.
  • Bake uncovered for 45 minutes at 350.
  • Combine topping ingredients and sprinkle on and bake another 5 minutes.

Nutrition Facts : Calories 291.4, Fat 17.8, SaturatedFat 9.3, Cholesterol 91, Sodium 160.9, Carbohydrate 30.6, Fiber 1.2, Sugar 22.8, Protein 4.2

HONEYED SQUASH & NUT ROAST CAKE



Honeyed squash & nut roast cake image

Wow guests with this stunning honeyed squash and nut roast cake. It makes a crowd-pleasing veggie centrepiece for a celebration - perfect for Christmas

Provided by Anna Glover

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 10

300g mixed nuts (Brazil nuts, pecans, hazelnuts, walnuts and almonds all work well)
1 large carrot, grated
1 celery stick, grated
1 onion, grated
400-500g (½ medium) butternut squash, peeled, halved crosswise just above the bulb end
2 tbsp olive oil, plus extra for the tin
3 tbsp honey or maple syrup
180g vacuum-packed cooked chestnuts
50g almond, cashew or peanut butter
small bunch of sage, leaves picked

Steps:

  • Put the mixed nuts into the bowl of a food processor and blitz until finely chopped, then tip out into a bowl. Alternatively, roughly chop using a knife. Put the carrot, celery and onion in a frying pan. Cut the long, thin half of the squash in half lengthways or into quarters (depending on how wide it is) and slice into long, thin slices using a sharp knife or mandoline (reserve the thicker bulb half of the squash for another recipe).
  • Drizzle the oil over the veg in the frying pan, then fry for 15-20 mins over a low-medium heat until golden and soft. Scrape the mixture into the chopped nuts and stir in 2 tbsp honey, the chestnuts and nut butter. Stir everything together, then season.
  • Oil a 20cm springform cake tin and line the base with baking parchment. Arrange 3-5 sage leaves in the tin, face-down. Finely chop the rest of the sage leaves and add them to the nut mixture. Arrange some of the squash slices in the base of the tin, laying them neatly so the layers overlap slightly to form a spiral pattern. Drizzle over ½ tbsp of the remaining honey. Spoon in half the nut mixture, pressing it firmly into the tin with the back of a spoon, then top with another layer of squash, this time in a single layer rather than overlapping - this will make it easier to cut later. Drizzle over the rest of the honey. Spoon in the remaining nut mixture and press it in firmly with the back of a spoon. Any remaining squash will keep in the fridge for up to three days to use in tarts and quiches, or to be grilled for salads.
  • Heat the oven to 180C/160C fan/gas 4. Cover the tin with foil and roast for 30 mins, then uncover and roast for another 20 mins until the top of is golden and crisp. Leave to rest for 15 mins, then invert onto a plate and cut into wedges to serve.

Nutrition Facts : Calories 549 calories, Fat 41 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.06 milligram of sodium

BUTTERNUT SQUASH BUNDT CAKE



Butternut Squash Bundt Cake image

A very good year in my garden for butternut squash. I've been looking for ways to use them up. I altered a sweet potato recipe and this came out delicious.

Provided by cookn4mytwins

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 11

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs
2 1/2 cups butternut squash (cooked and mashed)
1 teaspoon vanilla

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.

ROASTED BUTTERNUT SQUASH PUDDING CAKE



Roasted Butternut Squash Pudding Cake image

Provided by Food Network

Categories     dessert

Time 3h50m

Yield 10 to 12 servings

Number Of Ingredients 28

3 cups 1-inch diced peeled and seeded butternut squash
3 tablespoons granulated sugar
1/2 tablespoon ground cinnamon
8 large eggs, separated, plus 2 egg yolks
3/4 cup plus 2 tablespoons granulated sugar
Pinch of kosher salt
1 1/8 cups cake flour
4 tablespoons unsalted butter, melted
2 cups pecan halves, toasted and crushed
1 cup granulated sugar
1/4 cup chopped pecans
2 tablespoons spiced rum
1 cup plus 1 tablespoon granulated sugar
1/2 cup cream
1/2 cup sweetened condensed milk
3 cinnamon sticks
1/2 tablespoon pumpkin pie spice
1 1/2 cups milk
7 tablespoons cornstarch
Pinch of kosher salt.
8 large egg yolks
1 tablespoon vanilla extract
6 tablespoons unsalted butter
1 2/3 cups granulated sugar
6 large egg whites
4 marshmallows, melted in a microwave
1/4 teaspoon pumpkin pie spice
Cape gooseberries and chopped pecans, for garnish, optional

Steps:

  • Special equipment: a candy thermometer, an 8-inch ring mold and a kitchen torch
  • For the squash: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
  • Toss the butternut squash with the sugar and cinnamon in a large bowl. Spread out the squash on the prepared baking sheet. Cover with more foil and secure the edges. Roast until fork-tender, about 20 minutes. Remove the foil from the top and continue to roast until slightly golden, about 10 more minutes. Let cool and then puree in a food processor and set aside.
  • For the pecan jaconde: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a stand mixer fitted with a whisk attachment, whip the egg whites until frothy. Slowly add the granulated sugar and salt and whip until stiff peaks form. Add the egg yolks slowly and continue whipping until combined, about 2 minutes.
  • Sift in the flour in 3 stages, folding carefully to prevent deflating and making sure there are no lumps. Fold in the melted butter.
  • Spread on the prepared baking sheet and sprinkle with the pecans. Bake until golden, 10 to 12 minutes. Allow to cool and cut into two 8-inch circles. Tip: leftovers can be use in a trifle
  • For the pecan rum cake syrup: Bring the granulated sugar, pecans and 1 cup water to a boil in a small saucepan. Boil for three minute or so to release the pecan oils. Remove from the heat and add the rum. Use warm to moisten the sponge while assembling the cake
  • For the butternut squash pudding: In a pot, bring the sugar, cream, condensed milk, cinnamon sticks, pumpkin pie spice and 1 cup of the milk to a boil.. In a medium bowl, mix the cornstarch with the egg yolks and remaining 1/2 cup milk.
  • Remove the cinnamon sticks carefully from the milk mixture and temper the cornstarch mixture with it, whisking the hot mixture by the ladleful into the cornstarch mixture. Return the tempered mixture to the pot and add 2 cups of the squash puree (reserve the remaining puree for another use). Cook on medium-high heat, stirring constantly, until the pudding thickens, 8 to 10 minutes. Remove from the heat, add the vanilla and butter and mix until incorporated.
  • For the marshmallow meringue: In a small pot, bring the granulated sugar and 6 tablespoons water to a boil. Cook to 240 degrees F or the soft ball stage. Once the syrup has reached 210 degrees F, start whipping the egg whites. As soon as the syrup reaches 240 degrees F, add the syrup to the egg whites while whipping. Add the melted marshmallow and pumpkin pie spice and whip until cooled, 5 to 10 minutes.
  • To assemble the cake: Use an 8-inch ring mold. Place a layer of pecan joconde sponge on the bottom and drench with half the syrup. Cover with a layer of the warm pudding as thick as the cake. Repeat with another layer of cake and pudding. Allow to cool in the refrigerator until the pudding sets, about 20 minutes. Once cooled, remove from the ring and decorate with the marshmallow meringue all around the cake. Torch the outside of the cake gently to create a brulee look. Decorate with cape gooseberries and chopped pecans, if using.

BUTTERNUT SQUASH CAKE ROLL



Butternut Squash Cake Roll image

This is from Taste of Home. I think it sounds delicious! This pretty dessert is perfect for autumn! Chilling time is included in cook time.

Provided by Courtly

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 13

3 eggs
1 cup sugar
2/3 cup mashed cooked butternut squash
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup finely chopped walnuts
confectioners' sugar
1 (8 ounce) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
confectioners' sugar (optional)

Steps:

  • In a large mixing bowl, beat eggs; gradually beat in sugar. Add squash and mix well. Combine the flour, baking soda and cinnamon; add to squash mixture and mix well.
  • Line a 15 x 10 x 1 inch baking pan with waxed paper; grease and flour the paper. Spread batter evenly into pan. Sprinkle with walnuts. Bake at 375 for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
  • Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on wire rack.
  • In a small mixing bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired.

Nutrition Facts : Calories 359.7, Fat 19.2, SaturatedFat 7, Cholesterol 86.9, Sodium 241.6, Carbohydrate 43, Fiber 1.3, Sugar 33.1, Protein 6.1

More about "butternut squash cake food"

BUTTERNUT SQUASH CAKE (YOU'LL LOVE THIS CAKE!)
butternut-squash-cake-youll-love-this-cake image
It sounds strange but you can get already pureed butternut squash in the baby food section. So, if you are looking to save some time, shop the …
From nelliebellie.com
4.8/5 (32)
Calories 380 per serving
Category Dessert


BUTTERNUT SQUASH-APPLE COFFEE CAKE RECIPE - PREVENTION.COM
butternut-squash-apple-coffee-cake-recipe-preventioncom image
Heat oven to 425°F. Peel, seed, and dice 1 butternut squash (2 lb) and place in even layer on greased baking sheet. Roast until soft, 20 to 25 …
From prevention.com
Cuisine American
Estimated Reading Time 2 mins
Servings 1
Total Time 1 hr
  • Heat oven to 425°F. Peel, seed, and dice 1 butternut squash (2 lb) and place in even layer on greased baking sheet.


BUTTERNUT SQUASH MUFFINS | VEGETABLES RECIPES | JAMIE ...
butternut-squash-muffins-vegetables-recipes-jamie image
Preheat the oven to 180°C/350°F/gas 4. Line your muffin tins with paper cases. Whiz the squash in a food processor until finely chopped. Add …
From jamieoliver.com
Servings 12
Total Time 35 mins
Category Desserts
Calories 399 per serving
  • Preheat the oven to 180°C/350°F/gas 4. Line your muffin tins with paper cases.Whiz the squash in a food processor until finely chopped.
  • Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten.
  • You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula.
  • Try not to overdo it with the mixing – you want to just combine everything and no more.Fill the paper cases with the cake mixture.


SQUASH COFFEE CAKE - RICARDO
squash-coffee-cake-ricardo image
1 1/2 cups (375 ml) cooked butternut squash, coarsely mashed with a fork (see note) Preparation Streusel. With the rack in the middle position, …
From ricardocuisine.com
5/5 (39)
Category Desserts
Servings 10-12
Total Time 1 hr 45 mins
  • With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter an angel food cake pan.


YOTAM OTTOLENGHI’S TRAY BAKE RECIPES | FOOD | THE GUARDIAN
yotam-ottolenghis-tray-bake-recipes-food-the-guardian image
Heat the oven to 170C/335F/gas 3½. Line the base and sides of a 22cm cake tin with baking paper. Put the first 12 ingredients in a large bowl with …
From theguardian.com
Estimated Reading Time 6 mins


SQUASH POUND CAKE - CHATELAINE
squash-pound-cake-chatelaine image
For butternut squash purée: Preheat oven to 400F. CUT squash into quarters.Scoop out and discard seeds. Roast pieces in a large baking dish …
From chatelaine.com
3.1/5 (98)
Estimated Reading Time 1 min
Category Recipes


BUTTERNUT SQUASH RECIPES - JAMIE OLIVER
butternut-squash-recipes-jamie-oliver image
Butternut squash recipes (73). Butternut squash is sweet, nutty and can be used for all sorts of dishes. It’s a great addition to risottos and soups, is brilliant stuffed into ravioli, perfect for enhancing curries, or roasting whole as an impressive …
From jamieoliver.com


BUTTERNUT SQUASH BUNDT CAKE - EAT THE LOVE
Roast for 1 hour until the flesh of the squash is soft. Let cool. Once the squash is cool, scoop the flesh out of the skin with a regular spoon and place in a food processor or …
From eatthelove.com
5/5 (3)
Total Time 2 hrs 15 mins
Servings 12
Calories 325 per serving
  • Make the butternut squash puree by preheating the oven to 400°F and lining a rimmed baking sheet with aluminum foil. Cut the butternut squash in half lengthwise. Scoop the seeds out with a spoon or melon baller (see headnote).
  • Drizzle half the Lindsay Buttery California Extra Virgin Oil over the cut side of the butternut squash. Drizzle the rest of the olive oil over the aluminum foil. Place the butternut squash flat side down on the baking sheet. Roast for 1 hour until the flesh of the squash is soft. Let cool.
  • Once the squash is cool, scoop the flesh out of the skin with a regular spoon and place in a food processor or blender. Process until a smooth puree forms. Measure out 2 cups and reserve the rest for another purpose.
  • Preheat the oven to 350°F. Drizzle a little Lindsay Buttery California Extra Virgin Oil inside a 10-cup bundt pan. Brush the pan all over, making sure to coat the entire pan with the oil.


BUTTERNUT SQUASH CAKE - CHEF JANET
Butternut Squash Puree. This cake is super easy if you can find canned butternut squash puree. Trader Joe’s (seasonally) and Whole Foods Market (year round) carry it. You …
From chefjanetk.com
Cuisine American
Category Dessert
Servings 2
Total Time 50 mins
  • If making your own butternut squash puree, see above for instructions on steaming. Canned butternut squash puree is a great option and can be found online at Vitacost.com and at Trader Joe's.
  • Preheat the oven to 350°F and line two 8 or 9 inch cakepans with parchment (optional) and grease with oil spray.
  • This recipe makes enough to generously frost between the layers, on top and very lightly on the sides (as pictured). Double the recipe if you want a thick coating on the sides of the cake.


BUTTERNUT SQUASH FRITTERS WITH CORN - GIRL HEART FOOD
This butternut squash fritter recipe yields quite a bit (about 22 butternut squash cakes, give or take). You can easily half the recipe if you like. If doing this, rather than mess …
From girlheartfood.com
Ratings 5
Estimated Reading Time 7 mins
Category Main Course
Total Time 50 mins
  • Clean your squash. Peel, carefully cut in half, remove and discard seeds (and any shreds inside). Also, at this point, preheat oven to 250 degrees Fahrenheit (to keep fritters warm while you are completing your batches). Note: If you want to reserve the seeds for another use (like roasting for a snack), you can.Note: This recipe yields about 22 fritters, but can easily be halved. See 'Notes' below. You can adjust the serving size in the recipe card.
  • Cut squash into chunks and shred with a box grater or food processor fitted with a shredder attachment (the food processor will save time. The box grater will take about 15 minutes or so to shred the squash). Place shredded squash into a large bowl after shredded.
  • To bowl with squash, add corn kernels, eggs, salt, black pepper, chives, sage, thyme, cayenne pepper and garlic powder. Mix until well combined.
  • Sprinkle over flour, stirring in, about 1/4 cup or so at a time until everything sticks together. I used 1 and 1/4 cups. The amount of flour used may vary, depending on how much squash you have and/or how much moisture it has. Note: You don't want a super tight bind here, but use enough flour that you can scoop up the mixture with an ice cream scoop or 1/4 cup measuring cup from the bowl and place into the oiled pan.


BUTTERNUT SQUASH SPICE CAKE RECIPE -SUNSET MAGAZINE
Measure out 1 cup of the squash and set aside any remaining for future use (see Notes). Step 2. 2. Turn oven down to 325°. Butter an 8- by 8-in. baking pan and set aside. …
From sunset.com
4/5 (1)
Total Time 1 hr 30 mins
Servings 8
Calories 417 per serving
  • Preheat oven to 350°. Cut squash in half lengthwise and remove seeds. Place the squash halves, cut side up, on a baking pan, then cover with foil and bake until tender when pierced with a fork, 20 to 30 minutes. Uncover and let sit until cool enough to handle, then use a spoon to scoop out the cooked squash from the peel. Mash with a fork. Measure out 1 cup of the squash and set aside any remaining for future use (see Notes).
  • In a small bowl, combine flour, allspice, cinnamon, nutmeg, baking powder, salt, baking soda, and pepper. Set aside.
  • With a mixer, cream together butter and brown sugar in a large bowl until smooth and a bit fluffy. Add eggs one at a time, beating for 30 seconds after each addition. Mix in vanilla.


BUTTERNUT, CHESTNUT & LENTIL CAKE RECIPE - BBC GOOD FOOD
First, use a veg peeler to peel the butternut squash and heat oven to 200C/180C fan/gas 6. Then using, a large, sharp knife cut a few 1cm thick ring-slices from the bulbous …
From bbcgoodfood.com
Servings 8
Total Time 2 hrs 30 mins
Category Dinner, Main Course
Calories 316 per serving
  • First, use a veg peeler to peel the butternut squash and heat oven to 200C/180C fan/gas 6. Then using, a large, sharp knife cut a few 1cm thick ring-slices from the bulbous end, and a few small solid slices from the top end. Set aside the slices, and dice the rest into 1-2cm chunks. Toss the chunks with 1 tbsp of the sunflower oil on a baking parchment-lined tray and roast for 20-30 mins until tender and golden.
  • Meanwhile prepare the tin. It’s worth taking some time to do this, as it’ll be the top of your cake in the end – and the bit you want to look impressive! Line the base of a deep, round, 25cm tin with a sheet of baking parchment. Brush the new base and sides with some oil, then start to arrange the rings in the base. You want to get in as many as you can, overlapping a bit like the Olympic rings. Snuggle in as many flat as you can, then sit your overlapping ones on top, cutting out bits of the squash, so they’ll also sit flat too. Any leftover trimmings, put in a microwave-proof bowl with a splash of water, cover with cling film and microwave on High at 2 min intervals until tender – around 5-6 minutes.
  • In a separate pan, soften the onion in the last 2 tbsp of sunflower oil, over a very low heat so it doesn’t brown. Stir in the chopped sage, half the rosemary, and the garlic and mace, and cook for another few mins until fragrant. Mix the ground chia seeds or linseeds with 4 tbsp of water, and set aside with the cooling onions, until gluey.
  • Meanwhile, roughly chop half the chestnuts but keep them chunky. Put the other half in a food processor with half the lentils, the microwaved squash and one-third of the roasted squash. Pulse to a mashed mixture. Tip this into a large mixing bowl with the softened onions, breadcrumbs, ground seed mixture and 1 tsp salt. Mash everything together really well to thoroughly mix, then more gently stir in the chopped chestnuts, followed by the whole lentils, and finally the remaining roasted squash chunks. Carefully press this mixture around and over the squash rings in the prepared tin. Level off the top, making sure it is tightly packed, then cover with foil. The cake can now be chilled for up to 24 hours before continuing.


SAVORY BUTTERNUT SQUASH CAKE - SELF PROCLAIMED FOODIE
In a food processor, combine half of the roasted squash with the olive oil, honey, and half of the fried sage leaves. Pulse until smooth. In a large bowl, combine squash puree …
From selfproclaimedfoodie.com
5/5 (5)
Total Time 2 hrs 15 mins
Category Appetizer
Calories 320 per serving
  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Poke holes in both sides of the squash and cover with 2 tablespoons of authentic Italian Extra Virgin Olive Oil and sprinkle with salt.
  • Roast in preheated oven for about 45 minutes or until squash can easily be pierced with a fork. Remove from oven. Reduce oven temperature to 350 degrees F.
  • Heat about two tablespoons of authentic Italian Extra Virgin Olive Oil in a small saucepan over medium heat. When the oil is hot, add the fresh sage leaves and cook until crisp, about 5 minutes. Transfer the leaves to a paper towel lined plate and once the cooking oil cools, transfer to a measuring cup and add more authentic Italian Extra Virgin Olive Oil to get 2/3 cup.
  • In a food processor, combine half of the roasted squash with the olive oil, honey, and half of the fried sage leaves. Pulse until smooth.


BUTTERNUT SQUASH CAKE - THE LIVE-IN KITCHEN
How to make this butternut squash dessert. Preheat oven and prepare your cake pan. Whisk together butter and brown sugar. Add eggs and vanilla, whisk until smooth, then …
From theliveinkitchen.com
3.7/5 (27)
Total Time 37 mins
Category Dessert
Calories 263 per serving
  • In a large bowl, whisk together melted butter and brown sugar. Add eggs and vanilla and whisk until smooth and thick. Fold in squash puree. Add flour, baking powder, soda, and cinnamon and fold with a spatula until the dry ingredients are fully incorporated. Fold in the chocolate chips.
  • Transfer the dough to the prepared baking pan and smooth the top. Bake in the preheated oven for 24-27 minutes or until the top is set and a toothpick inserted in the center comes out clean or with moist crumbs attached. Allow the cake to cool completely before cutting. Cake will last three days well wrapped at room temperature.


BUTTERNUT SQUASH RISOTTO CAKES RECIPE - FOOD AND WINE
Coat 1 cake at a time in flour, tapping off the excess, then dip into the eggs, then dredge in the breadcrumbs. Advertisement. Step 2. Heat the olive oil in a large heavy skillet …
From foodandwine.com
Servings 4
Total Time 20 mins
  • Using wet hands, form the cold risotto into 8 cakes (about 1-inch thick). Put the flour, eggs, and breadcrumbs in three separate shallow bowls. Coat 1 cake at a time in flour, tapping off the excess, then dip into the eggs, then dredge in the breadcrumbs.
  • Heat the olive oil in a large heavy skillet over moderate heat. Slip the cakes into the hot oil and cook until golden brown and crisp, 2 to 3 minutes per side. Remove from the heat, drain briefly on a paper towel–lined rack, and serve warm.


QUICK SPELT BUTTERNUT SQUASH CAKE - FAB FOOD 4 ALL
Pre-heat oven to 190°C. Line a 20cm round shallow tin with baking paper and grease. Sieve flour, baking powder and allspice into a bowl. Add the butternut squash, Muscovado sugar, butter, eggs, sultanas, crystallised ginger, orange juice and zest then whisk (by hand) together until blended. Pour into the tin and level.
From fabfood4all.co.uk
Reviews 30
Servings 6
Cuisine British
Category Snack


BUTTERNUT SQUASH–APPLE CAKE WITH GINGER | FOOD & STYLE

From foodandstyle.com
Reviews 21
Servings 8


ROASTED SQUASH CAKE - CANADIAN LIVING

From canadianliving.com
Published 2009-11-27


BUTTERNUT SQUASH ROLL | MRFOOD.COM
In a medium bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt; mix well and set aside. In a large bowl, with an electric mixer on high speed, beat eggs 4 to 5 minutes, or until fluffy. Beat in granulated sugar, squash, and 1 teaspoon vanilla. Beat flour mixture into squash mixture until well blended, then pour batter onto ...
From mrfood.com
4/5 (9)
Estimated Reading Time 2 mins
Category Cakes


HEALTHY BUTTERNUT SQUASH SOUP - LIFE, LOVE, AND GOOD FOOD ...
Make roasted butternut squash soup. Toss the squash, sweet potatoes, onions, and apple in the olive oil and spices, then roast in a 400-degree oven for 30 minutes until tender and caramelized. Heat the broth on the stove top, add the roasted vegetables, and blend. At the end of cooking, add a couple tablespoons of butter or heavy cream for a ...
From foodtalkdaily.com
Servings 8
Total Time 1 hr


BUTTERNUT SQUASH CUPCAKES - THE SPRUCE EATS
In a medium bowl or onto a sheet of waxed paper, combine the flour, baking powder, soda, salt, and spices. In a mixing bowl with an electric mixer, cream butter and sugar until well blended. Beat eggs into the butter mixture until well blended. Add the mashed butternut squash and vanilla and mix well.
From thespruceeats.com
4.3/5 (15)
Total Time 33 mins
Category Dessert, Cake
Calories 179 per serving


BUTTERNUT SQUASH RöSTI CAKES RECIPE - GRACE PARISI | FOOD ...
Step 1. In a bowl, combine the shredded squash and potatoes with the cornstarch, eggs and onion and season with salt and cayenne. In a large nonstick skillet, heat 1/8 inch of oil until shimmering.
From foodandwine.com
5/5
Total Time 45 mins
Servings 48


BUTTERNUT SQUASH CAKE ROLL RECIPE: HOW TO MAKE IT
Line bottom of a 15x10x1-in. pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon colored, about 2 minutes. Stir in squash. In another bowl, whisk together flour, baking soda and cinnamon; fold into squash mixture. Transfer to prepared pan, spreading evenly.
From preprod.tasteofhome.com
Servings 10
Total Time 55 mins
Category Desserts
Calories 364 per serving


RECIPE: BUTTERNUT SQUASH OLIVE OIL CAKE WITH AMORETTI ...
Butternut Squash Olive Oil Cake with Amoretti Cookie Glaze. To Puree the Butternut Squash, preheat the oven to 350°F. Slice the squash into quarters and place in a roasting pan. Cover the bottom of the pan with water and cover the pan with foil. Place the pan in the oven for 1.5 – 2 hours or until the squash is soft enough to place a fork ...
From enzostable.com


46 BUTTERNUT SQUASH RECIPES - FOOD.COM

From food.com


BUTTERNUT SQUASH SOUP | RECIPE | FOOD | MANORAMA ENGLISH
Bake the butternut squash for 40 – 50 minutes on 220 degree Celsius. Allow the baked butternut to cool down. Scoop out the cooked flesh into a bowl. Heat 1 tbsp oil in a pan. Sauté onion and garlic. Add salt as required. Transfer these into a food processor. Add the cooked butternut squash too. Add the nutmeg powder.
From onmanorama.com


BUTTERNUT SQUASH CAKE RECIPES RECIPES ALL YOU NEED IS FOOD
Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts. Provided by Betty Crocker Kitchens. Total Time 2 hours 0 minutes. Prep Time 20 minutes. Yield 15. Number Of Ingredients 19
From stevehacks.com


BUTTERNUT SQUASH RECIPES : FOOD NETWORK | FOOD NETWORK
Celebrate the autumn season with delicious and aromatic butternut squash recipes. From sides to soups and main dishes, you'll be sure to find the perfect recipe for your dinner table.
From foodnetwork.com


RECIPE - BUTTERNUT SQUASH CRUMBLE CAKE
Preheat the oven to 350°F (180°C). 10. Gently scatter 3 cups (750 mL) of the cooked squash cubes over the dough, then crumble the cheese overtop the squash. Sprinkle the crumble over all. Bake for 30 to 35 minutes, or until the sides of the brioche are just golden brown. Serve warm or at room temperature.
From lcbo.com


BUTTERNUT SQUASH CAKES
Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
From crecipe.com


BUTTERNUT SQUASH APPLE COFFEE CAKE | APPLE COFFEE CAKES ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


BUTTERNUT SQUASH RECIPES - BBC FOOD
Butternut squash recipes. Try butternut squash in a creamy soup, comforting risotto or simply roasted for a healthy autumnal recipe.
From bbc.co.uk


7 RECIPES WITH BUTTERNUT SQUASH NOODLES | ALLRECIPES
Creamy potato soup is an easy meal to make and even easier to freeze and store so you can have hearty soup anytime you want. And thanks to our 10 different top-rated recipe options, you'll never get tired of this versatile soup. You'll find recipes for protein-packed potato and sausage soup, creamy baked potato soup, vegan potato soup, and much ...
From allrecipes.com


BUTTERNUT SQUASH RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


BUTTERNUT SQUASH CAKE RECIPE - FOOD NEWS
butternut squash, large eggs, salt, pure vanilla extract, butter and 6 more Butternut Squash Cake Pastry Affair all purpose flour, salt, butternut squash, vanilla extract, cream cheese and 13 more Soups, casseroles, and stews--all made with sweet and golden butternut squash. You’ll love how it tastes in muffins, pies, risottos, and pasta dishes, too. Make […]
From foodnewsnews.com


BUTTERNUT SQUASH CAKE ROLL RECIPE: HOW TO MAKE IT - FOOD NEWS
Butternut squash cake roll recipe. Learn how to cook great Butternut squash cake roll . Crecipe.com deliver fine selection of quality Butternut squash cake roll recipes equipped with ratings, reviews and mixing tips. Get one of our Butternut squash cake roll recipe and prepare delicious and healthy treat for your family or friends. Good appetite! […]
From foodnewsnews.com


FOOD WISHES VIDEO RECIPES: GLUTEN-FREE BUTTERNUT SQUASH ...
Ingredients for about 4 butternut squash cakes : A few tablespoons olive oil or vegetable oil 1/4 cup diced onions or shallots 2 cups packed grated raw butternut squash 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1 teaspoon curry powder 1 large eggs
From foodwishes.blogspot.com


BUTTERNUT SQUASH SPICE CAKE| ALMANAC.COM
Preheat oven to 350°F. Get out a 10-inch tube pan with removable bottom. In a bowl, combine flour, 3/4 cup of sugar, spices, baking powder, and salt. In a separate bowl, combine egg yolks and squash. Add squash mixture to flour mixture and stir to blend. In another bowl, beat egg whites with an electric mixer for 2 minutes, or until foamy.
From almanac.com


BUTTERNUT SQUASH BREAD CAKE - ALL INFORMATION ABOUT ...
In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
From therecipes.info


BUTTERNUT SQUASH CAKE RECIPE - FOOD NEWS
For the cake: Preheat the oven to 350 °F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour. Using a stand mixer, cream 2 sticks of butter until fluffy. Add the granulated sugar and continue to cream well for 6 to 8 minutes.
From foodnewsnews.com


Related Search