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.
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.
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 NOODLES WITH PROSCIUTTO AND SAGE
With the help of a spiralizer, butternut squash becomes the noodles in this sweet-and-savory, satisfying dish that's impressive enough for a dinner party, but easy enough for a weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Cut the bulbous end off the squash and reserve for another use. Remove the stem, then peel the remaining squash and cut in half crosswise. Using a spiralizer, shave the squash into ribbons.
- Put the squash on a baking sheet and toss with the oil. Sprinkle generously with salt and pepper and roast until tender but still firm, 10 to 15 minutes.
- Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat until melted. Add the prosciutto in a single layer and cook until golden and curled around the edges, flipping with tongs halfway through, about 2 minutes per side. Transfer to a plate to cool, then coarsely crumble.
- Add the remaining 5 tablespoons butter to the drippings in the skillet along with the sage leaves and a pinch of salt, and cook, stirring often, until the butter is a dark brown color, about 4 minutes. Remove from the heat.
- Put the squash on a serving platter and drizzle with the butter and sage leaves. Top with the Parmesan and coarsely crumbled prosciutto. Serve immediately.
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 Allrecipes Member
Time 50m
Yield 10
Number Of Ingredients 17
Steps:
- In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine 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 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.
- For frosting, combine the brown sugar, egg whites, water, cream of tartar and salt in a heavy saucepan. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160 degrees F, about 8-10 minutes.
- Pour frosting into a large mixing bowl; 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 638 calories, Carbohydrate 112.9 g, Cholesterol 62.6 mg, Fat 18.5 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 7.1 g, Sodium 369.2 mg, Sugar 74.6 g
BUTTERNUT CAKE
I adopted this recipe in the RecipeZaar recipe adoption. Although I have not made it yet, Susie in Tx has and she made some great suggestions in her review. Please take a look and give this cake a try.
Provided by Jellyqueen
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease and flour three 9-inch cake pans of butter.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix soda and salt into buttermilk until foamy.
- Add alternately with flour.
- Add 3 teaspoons flavoring.
- Pour into prepared pans and bake until done, 20 to 25 minutes.
- For icing.
- Beat cream cheese and butter until smooth.
- Add box of powdered sugar and beat well.
- Add butternut flavoring and blend.
- Stir in chopped pecans.
- Spread thinly between layers and cover cake completely with icing.
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 Allrecipes Member
Time 50m
Yield 10
Number Of Ingredients 17
Steps:
- In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine 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 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.
- For frosting, combine the brown sugar, egg whites, water, cream of tartar and salt in a heavy saucepan. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160 degrees F, about 8-10 minutes.
- Pour frosting into a large mixing bowl; 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 638 calories, Carbohydrate 112.9 g, Cholesterol 62.6 mg, Fat 18.5 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 7.1 g, Sodium 369.2 mg, Sugar 74.6 g
BUTTERNUT CAKE
This recipe has been in our family for years. It's always included on holiday menus. Preparing the cake is a family project-the men crack the shells, and the children help pick out the nut meats.-Betty Zeltwanger, Canisteo, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in nuts. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cooled cake.
Nutrition Facts :
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 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 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 Allrecipes Member
Time 50m
Yield 10
Number Of Ingredients 17
Steps:
- In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine 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 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.
- For frosting, combine the brown sugar, egg whites, water, cream of tartar and salt in a heavy saucepan. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160 degrees F, about 8-10 minutes.
- Pour frosting into a large mixing bowl; 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 638 calories, Carbohydrate 112.9 g, Cholesterol 62.6 mg, Fat 18.5 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 7.1 g, Sodium 369.2 mg, Sugar 74.6 g
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 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.
SUMMER SQUASH CHOCOLATE CAKE
Dense and chocolately and a good keeper, too. Not that I have to worry about that with my DH around.
Provided by softshellcrab
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat over to 375 degrees F. Grease and flour a 13 x 9 pan, or if you want a layer cake, prepare two 9-inch round pans.
- Melt the chocolate and oil in a small saucepan over very low heat. Cream butter until light; add the sugar, eggs and vanilla. Beat well. Add the melted and cooled chcolate mixture and mix well. Sift or stir together the dry ingredients and stir them into the batter with the buttermilk. Mix the squash and nuts into the batter.
- Bake 13 x 9 cake for 40-45 minute and 9-inch pans for 35-40 min., or until a toothpick inserted into the center comes out clean.
- Cool the cake completely before frosting with whipped cream or your favorite frosting. Try this frosting:.
- 3/4 cup butter at room temp., 8 oz. cream cheese at room temp., 4 plus cups confectioner's sugar, and 1 teaspoon vanilla. Cream butter and cheese together until the mixture is light and fluffy. Add vanilla. Slowly add the confectioner's sugar until well blended, using more sugar if necessary to get a spreading consistency. Best stored in fridge.
Nutrition Facts : Calories 467.8, Fat 27, SaturatedFat 10.1, Cholesterol 73.5, Sodium 501.2, Carbohydrate 55.8, Fiber 3.7, Sugar 34.8, Protein 6.5
More about "butternut squash layer cake food"
10 BEST BUTTERNUT SQUASH CAKE RECIPES | YUMMLY
From yummly.com
BUTTERNUT SQUASH LAYER CAKE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Servings 10-12Total Time 50 minsCategory DessertsCalories 524 per serving
BUTTERNUT SQUASH CAKE WITH CREAM CHEESE FROSTING - ALL ...
From allkitchencolours.com
Cuisine BritishTotal Time 1 hr 35 minsCategory DessertCalories 676 per serving
BUTTERNUT SQUASH LAYER CAKE - REVIEW BY AMANDA ...
From allrecipes.com
BUTTERNUT SQUASH–APPLE CAKE WITH GINGER | FOOD & STYLE
From foodandstyle.com
BUTTERNUT SQUASH RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BUTTERNUT SQUASH LAYER CAKE RECIPE: HOW TO MAKE IT | TASTE ...
BUTTERNUT SQUASH LAYER CAKE | CAKE, LAYER CAKE, BUTTERNUT
From pinterest.com
BUTTERNUT SQUASH LAYER CAKE
From crecipe.com
SAVORY BUTTERNUT SQUASH CAKE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
SPICED BUTTERNUT SQUASH LAYER CAKE - BAKING BITES
From bakingbites.com
BUTTERNUT SQUASH CHOCOLATE CAKE - WHEN IS DINNER
From whenisdinner.com
FOOD NETWORK - HOW TO MAKE BOOSTED BUTTERNUT SQUASH "RISOTTO"
From facebook.com
BUTTERNUT SQUASH LAYER CAKE
From crecipe.com
BUTTERNUT SQUASH LAYER CAKE | RECIPE | BUTTERNUT SQUASH ...
From pinterest.com
BUTTERNUT SQUASH RECIPES | FOOD MAGAZINE
From foodmag.ca
SQUASH, SAGE AND CHESTNUT LAYER CAKE - OLIVEMAGAZINE
From olivemagazine.com
ROASTED SQUASH CAKE - CANADIAN LIVING
From canadianliving.com
BUTTERNUT SQUASH LAYER CAKE - REVIEW BY KONOLEE ...
BUTTERNUT SQUASH CAKE | BUTTERNUT SQUASH BUNDT CAKE | EAT ...
From eatthelove.com
SEARCH PAGE
From foodnetwork.co.uk
BUTTERNUT SQUASH LAYER CAKE WITH MAPLE CREAM-CHEESE ...
BUTTERNUT SQUASH AVOCADO CHOCOLATE CHIP CAKE | CALIFORNIA ...
From californiaavocado.com
BUTTERNUT SQUASH LAYER CAKE - SIDE DISH RECIPES
From fooddiez.com
10 BEST BUTTERNUT SQUASH CAKE RECIPES - YUMMLY
From yummly.co.uk
BUTTERNUT, CHESTNUT & LENTIL CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
BUTTERNUT SQUASH LAYER CAKE | RECIPE | LAYER CAKE RECIPES ...
From pinterest.com
MAKE BUTTERNUT SQUASH PIE THE AMAZING NEW ALTERNATIVE TO ...
From yeyfood.com
BUTTERNUT SQUASH LAYER CAKE | RECIPE
From pinterest.ca
BUTTERNUT SQUASH CAKE - CHEF JANET
From chefjanetk.com
BUTTERNUT SQUASH-APPLE COFFEE CAKE RECIPE - PREVENTION.COM
From prevention.com
BUTTERNUT SQUASH GINGERSNAP CAKE - CAKE BY COURTNEY
From cakebycourtney.com
BUTTERNUT SQUASH CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love