Roasted Butternut Squash Pudding Cake Recipes

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.

Steps:

• For the sauce: Add the frozen cherries, sugar and 2 tablespoons water to a small saute pan over medium heat and stir to combine. Add the brandy and flambe or cook until the alcohol burns off. Add the lemon juice, vanilla extract and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the cherry sauce is thick and bubbly, about 20 minutes. Remove from the heat and allow the sauce to cool, about 10 minutes.
• For the pudding: Mix together the pudding and whipped topping in a small bowl.
• For the cake: Spread the butter generously on both sides of the pound cake slices. Toast the cake in a dry frying pan over medium-low heat, 1 minute per side. Spoon the boozy cherry sauce over the toasted pound cake and finish with a dollop of the whipped chocolate pudding. Sprinkle with shaved dark chocolate.

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.

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.

Steps:

• Mix Butternut, Brown sugar, Evaporated milk, Eggs, Cinnamon, Nutmeg, Dried Ginger,& Salt.
• Pour into a Pyrex Pan (8x8x2) inches that was sprayed with cooking spray (Pam).
• Bake at 325 degrees for 60 minutes.
• Meanwhile whip cream till it starts to thicken then add sugar till firm, fold in Crystallized ginger.
• Scoop warm or chilled pudding top with whipped cream and toasted pine nuts.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
• Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

Steps:

• preheat the oven to 450 degrees F.
• peel and cube the butternut squash (this step disappears if you can buy it already peeled and cut either in half or cubed).
• toss the squash in a bowl with 1/2 - 1 Tbsp oil (I use light olive oil or Enova), 1 tsp ground cinnamon and 1 - 2 tsp maple syrup.
• pour everything into a baking pan and roast until done - about 30 - 40 minutes. If you have the oven on lower it will, obviously, just take a little longer! When it's done it is soft and steamy and sweet. You can also mash this, if you like, adding a little margarine or butter to taste. Once you try this, you can decide if you want to use another teaspoons of maple syrup. If you don't have syrup, brown sugar (or lite brown sugar) would work too. I have not tried the new Spenda Brown sugar yet.

Steps:

• Preheat oven to 400°F.
• Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
• Sprinkle with 1/4 teaspoon salt.
• Bake at 400°F for 12 minutes or until tender.
• Remove from oven; reduce oven temperature to 350°F.
• Heat oil in a medium nonstick skillet over medium-high heat.
• Add onion; sauté 5 minutes or until tender.
• Add garlic, and sauté 1 minute.
• Remove from heat; cool slightly.
• Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk.
• Stir in squash and onion mixture.
• Add bread, and stir gently to combine.
• Let stand 10 minutes.
• Spoon into a 2-quart baking dish coated with cooking spray.
• Sprinkle with remaining 1/2 cup cheese.
• Bake at 350°F for 45 minutes or until pudding is set and lightly browned.

Steps:

• mix with beaters, pour into greased 9x11 pan.
• Bake in preheated 350* oven on the middle rack for 35-40 mins.until the center is set (test with a toothpick).
• While this is baking, mix the topping below.
• Remove from oven and top with: 1/2 C crispy rice cereal, 1/4 C packed brown sugar, 1/4 chopped pecans. Mix these together, sprinkle over top, then pour 2T melted butter over top.
• Return to oven for 5 mins or until bubbly.
• This is a thin mixture and cooks quickly.
• You could bake it in a slightly smaller pan, just keep an eye on it so it doesn't burn.
• You can cook the squash whole in the microwave to get it to the mashing consistency. Just stab it a couple of times so it won't explode and put it on a plate to microwave. Check it every 5 minutes for doneness - good idea to roll it. Gets very hot!
• If you have left over squash, I mash it all and measure the left overs and freeze. Then I can take out a 1 cup or 2 cup bag to make a batch when I'm in a hurry. A 1 cup batch (1/2 recipe) is a good size for two people. If you double the recipe, DON'T double the topping!

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.

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.

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.