ROASTED BUTTERNUT SQUASH PUDDING CAKE
Provided by Food Network
Categories dessert
Time 3h50m
Yield 10 to 12 servings
Number Of Ingredients 28
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
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
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
BUTTERNUT SQUASH BUNDT CAKE
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
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 CAKE ROLL
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
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
BUTTERNUT SQUASH CAKE
Make and share this Butternut Squash Cake recipe from Food.com.
Provided by Jamie Lynne
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix first 4 ingredients and beat well, then add sifted ingredients.
- Add squash.
- Fold in chopped nuts.
- Bake in greased tube pan at 350 degrees for about 1 hour or until done.
HONEYED SQUASH & NUT ROAST CAKE
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
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 BAKE
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
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
BUTTERNUT SQUASH CAKES
Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish.
Provided by Chef John
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
- Top with sour cream and pumpkin seeds before serving.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 20.6 g, Cholesterol 52.8 mg, Fat 17 g, Fiber 3.6 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 251.4 mg, Sugar 2.2 g
BUTTERNUT SQUASH LAYER CAKE
The recipe for this lovely tall cake with its yummy old-fashioned frosting has been in our family for as long as I can remember.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10-12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in squash and maple flavoring. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks., For frosting, in a heavy saucepan, combine the brown sugar, egg whites, water, cream of tartar and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160°, about 8-10 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 524 calories, Fat 15g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 310mg sodium, Carbohydrate 92g carbohydrate (63g sugars, Fiber 2g fiber), Protein 8g protein.
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