Baked Butternut Squash Pudding Topped With Ginger Whipped Cream Recipes

BUTTERNUT SQUASH AND LEEK BREAD PUDDING RECIPE

Butternut Squash and Leek Bread Pudding Recipe image

You can simplify this side dish by using just one cheese, but the blend of all three will earn it (and you!) celebrity status.

Yield 8 servings

Number Of Ingredients 12

Ingredients

4 tablespoons unsalted butter, plus more for pan
12 cups (1" pieces) brioche (from about 2 loaves)
1 small butternut squash (about 1 1/2 lb.), peeled, seeds removed, cut into 1/2" pieces
2 large leeks, white and pale green parts only, halved lengthwise, cut into 1/2" pieces
1 teaspoon thyme leaves
2 teaspoons kosher salt, plus more
4 large eggs
3 cups heavy cream
3 cups whole milk
1 teaspoon sugar
1 1/2 cups coarsely grated Emmenthal cheese, Comté, and/or aged Gouda, divided
Crème fraîche and fennel fronds (for serving)

Steps:

Preheat oven to 350°F. Butter a 13x9" glass or ceramic baking dish; set aside. Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25-30 minutes. Let cool, then transfer to a large bowl.
Heat remaining 4 Tbsp. butter in a large skillet over medium. Cook squash, leeks, and thyme, stirring occasionally until squash is tender, 10-12 minutes. Mix in a pinch of cayenne; season with salt. Transfer to bowl with brioche.
Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine.
Add 1 cup cheese to bowl with brioche and toss to evenly distribute. Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes.
Scatter remaining 1/2 cup cheese over bread pudding and bake until puffed and custard is set in the center, 60-75 minutes. Let cool at least 10 minutes before serving.

BAKED BUTTERNUT SQUASH

Baked Butternut Squash image

Make and share this Baked Butternut Squash recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 about 1 - 2 lb butternut squash, peeled, seeded, and cut into 1-inch cubes
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon fresh ground black pepper
1/4-1/2 teaspoon ground cardamom
1/4 teaspoon anise seed (optional)
3 tablespoons light brown sugar
4 tablespoons butter, melted
2 tablespoons lemon juice

Steps:

Preheat oven to 350 degrees. Grease/spray a 2-qt baking dish.
Place squash cubes into a buttered 2-quart baking dish; sprinkle with salt and pepper, cardomom, (optional aniseed), and brown sugar. Drizzle the melted butter and lemon juice over the top; toss to coat well.
Bake, uncovered, at 350* oven for about 30-40 minutes or until squash is to desired tenderness.

WHIPPED ROASTED BUTTERNUT SQUASH

Whipped Roasted Butternut Squash image

Any winter squash or combination of winter squash can be used. A nice complement to or substitute for mashed potatoes.

Provided by Doug Matthews

Categories Side Dish Vegetables Squash

Time 1h15m

Yield 10

Number Of Ingredients 4

Ingredients

2 butternut squash, halved and seeded
½ cup margarine
1 cup light sour cream
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place squash halves cut side down in a medium baking dish with enough water to cover. Cover, and bake 1 hour in the preheated oven, until tender.
Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 32.5 g, Cholesterol 4 mg, Fat 9.2 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 154.8 mg, Sugar 8 g

BAKED BUTTERNUT SQUASH PUDDING TOPPED WITH GINGER WHIPPED CREAM

Baked Butternut Squash Pudding Topped With Ginger Whipped Cream image

I've been making something similar to this most of the fall! My Son has no idea it was butternut he thought he was eating pumpkin! Method for pureeing butternut Recipe #194908

Provided by Rita1652

Categories Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

4 cups pureed butternut squash or 4 cups pumpkin
3/4 cup brown sugar
1 (12 ounce) can evaporated milk
3 eggs
1 tablespoon cinnamon
1/2 fresh nutmeg, grated
1/4 teaspoon salt
1/4 teaspoon dried ginger
1 pint heavy whipping cream
1/2 cup powdered sugar
1 tablespoon crystallized ginger, minced
1/4 cup toasted pine nuts (cooled)

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.

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