Yellow Squash Dessert Recipes

YELLOW SQUASH MUFFINS

These muffins are so moist and golden, they're sure to become an instant family favorite. They have a delicate squash flavor.-Doris Heath, Franklin, North Carolina

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 7

Yellow Squash Muffins image

Steps:

Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 265mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

1 pound yellow summer squash, cut into 1-inch slices
1/2 cup butter, melted
1 large egg, lightly beaten
1-1/2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt

SOUTHERN SUMMER SQUASH PUDDING

This recipe is a Southern favorite. Try it; you won't regret it! This recipe is perfect for any occasion and has more nutritional value compared to most other desserts. Adjust pan size for thicker or thinner bars (I prefer mine thinner). Cover and refrigerate leftovers. Best served chilled.

Provided by MegaWoman

Categories Fruits and Vegetables Vegetables Squash

Time 1h50m

Yield 24

Number Of Ingredients 7

Southern Summer Squash Pudding image

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.

Nutrition Facts : Calories 85.1 calories, Carbohydrate 17.3 g, Cholesterol 10.7 mg, Fat 1.4 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 78.3 mg, Sugar 12.8 g

Ingredients

3 ¼ cups peeled, seeded, and diced yellow squash
1 ½ cups white sugar
½ cup milk
1 egg, beaten
2 tablespoons butter, melted
2 teaspoons lemon extract
1 cup self-rising flour

YELLOW SUMMER SQUASH DESSERT PIE

Another recipe from the farm newspaper in the 80's. This is a good way to use up those extra squash! Since the directions were sparse, I added my own. Note: For whatever reason, I couldn't get the 2 pie shells to show up.

Provided by Debaylady

Categories Dessert

Time 40m

Yield 2 pies, 6 serving(s)

Number Of Ingredients 11

Yellow Summer Squash Dessert Pie image

Steps:

Preheat oven to 400 degrees. Defrost pie shells.
In a large bowl, mix eggs,sugar, salt, cinnamon and nutmeg real good with a wire whisk.
Add the grated squash and still to blend together.
Pour in the evaporated milk, water, and whole milk. Mix well, stirring with a big spoon.
Pour into pie shells. Sprinkle with nutmeg or brown sugar.
Bake 400 degrees about 25 minutes or until a knife comes out clean.

Nutrition Facts : Calories 335.4, Fat 14.8, SaturatedFat 6.2, Cholesterol 160.8, Sodium 294.3, Carbohydrate 40.6, Fiber 0.9, Sugar 25.1, Protein 10.4

Ingredients

4 eggs, beaten
2/3 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 cups grated yellow squash, unpeeled
1 (13 ounce) can evaporated milk
9 ounces water
1/2 cup whole milk
1 (8 inch) pie crusts or 1 (9 inch) pie crusts