Roasted Butternut Squash Pudding Cake Food

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

ROASTED BUTTERNUT SQUASH PUDDING CAKE

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.

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.

BUTTERNUT SQUASH CUSTARD

Steps:

• Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 8-10 minutes. Drain., In a large bowl, mash the squash with flour and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2-qt. baking dish. Sprinkle with remaining ingredients., Bake at 350° until center appears set, 55-65 minutes.

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.

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 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 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.