Winter Squash Dessert Recipes

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.

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.

Steps:

• In a bowl, combine flour and sugars; cut in butter until crumbly. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges begin to brown. , In a small bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; set aside., Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a blender or food processor; cover and process until smooth. , In a large bowl, combine the sugars, cornstarch and seasonings. Gradually beat in 4 cups squash, milk and eggs until smooth (save any remaining squash for another use). Pour over crust. Sprinkle with topping. , Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cover and refrigerate overnight. , Garnish with whipped cream and additional cinnamon if desired. ,