WINTER SQUASH BREAD
Winter Squash Facts: Winter squashes are an excellent source of vitamins A and C, potassium and manganese, calcium, magnesium, Vitamin E, Thiamin, Niacin, Vitamin B6, and Folate. Squash is also high in fiber so it may help give you the sensation of feeling full, without having consumed a lot of calories.
Provided by Amy H.
Categories Other Breads
Time 2h15m
Number Of Ingredients 12
Steps:
- 1. preheat oven to 400 degrees. Cut 1 large squash or 2 small squash in half and remove seeds and cover the tops with aluminum foil. Place the squash halves, cut-side up, on a foil-lined, rimmed baking sheet. Bake for 1 hour and 45 minutes or until squash is soft. Cool.
- 2. When squash is cooled, scoop out pulp and mix with an electric mixer until pureed. Measure out 3 cups. (You can freeze any extra for other uses.)
- 3. Preheat Oven to 350 degrees.
- 4. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
- 5. Combine next 6 ingredients. Add to creamed mixture alternately with squash puree beginning and ending with flour mixture.
- 6. Stir in vanilla and pecans.
- 7. Spoon into 3 greased 8 inch loaf pans. Bake at 350 for 1 hour or until toothpick inserted into center comes out clean.
- 8. Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
- 9. Note: The bread freezes well. Just wrap loaf tightly and thoroughly in plastic wrap and freeze for 2-3 months.
- 10. Note: Cut this recipe in half and bake in 1 greased and floured (9 inch) loaf pan at 350 for 1 hour to 1 hour & 10 minutes.
WINTER SQUASH SPICE BUNDT CAKE
Make and share this Winter Squash Spice Bundt Cake recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Cut squash in half; discard seeds and membrane. Place squash halves, cut sides down, in an 11- x 7-inch baking dish. Add water to a depth of 1/4 inch.
- Bake at 375° for 35 to 45 minutes or until tender; cool slightly.
- Scoop out and mash pulp; discard shells.
- Toss together 1/4 cup flour and raisins. Set aside.
- Combine remaining 2 1/2 cups flour, cinnamon, nutmeg, and cloves; set aside.
- Combine squash pulp, sugar, and next 3 ingredients; stir in flour mixture until blended. Stir in raisins. Pour into a 12-cup Bundt pan coated with vegetable cooking spray.
- Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 236.8, Fat 4, SaturatedFat 0.6, Cholesterol 0.1, Sodium 291.5, Carbohydrate 48.2, Fiber 1.8, Sugar 24.2, Protein 3.7
WINTER SQUASH SQUARES
Meet the Cook: Besides tasting good, these squares are a wonderful way to use up any leftover squash from dinner. Since my husband has a fertilizer-chemical business, I bake a lot of my squash squares for his crew and customers. We have five children, all of them married, and six grandchildren. -Shirley Murphy, Jacksonville, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in eggs, squash and oil; mix well. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. , Meanwhile, for frosting, beat together cream cheese, confectioners' sugar, vanilla and butter. Add milk; stir until smooth. Frost cooled cake. Cut into squares.
Nutrition Facts : Calories 140 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 75mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
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