Best 10 Baked Butternut Squash Pudding Topped With Ginger Whipped Cream Recipes

BUTTERNUT SQUASH PUDDING

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.

ROASTED BUTTERNUT SQUASH PUDDING CAKE

Steps:

• Special equipment: a candy thermometer, an 8-inch ring mold and a kitchen torch
• For the squash: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Toss the butternut squash with the sugar and cinnamon in a large bowl. Spread out the squash on the prepared baking sheet. Cover with more foil and secure the edges. Roast until fork-tender, about 20 minutes. Remove the foil from the top and continue to roast until slightly golden, about 10 more minutes. Let cool and then puree in a food processor and set aside.
• For the pecan jaconde: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a stand mixer fitted with a whisk attachment, whip the egg whites until frothy. Slowly add the granulated sugar and salt and whip until stiff peaks form. Add the egg yolks slowly and continue whipping until combined, about 2 minutes.
• Sift in the flour in 3 stages, folding carefully to prevent deflating and making sure there are no lumps. Fold in the melted butter.
• Spread on the prepared baking sheet and sprinkle with the pecans. Bake until golden, 10 to 12 minutes. Allow to cool and cut into two 8-inch circles. Tip: leftovers can be use in a trifle
• For the pecan rum cake syrup: Bring the granulated sugar, pecans and 1 cup water to a boil in a small saucepan. Boil for three minute or so to release the pecan oils. Remove from the heat and add the rum. Use warm to moisten the sponge while assembling the cake
• For the butternut squash pudding: In a pot, bring the sugar, cream, condensed milk, cinnamon sticks, pumpkin pie spice and 1 cup of the milk to a boil.. In a medium bowl, mix the cornstarch with the egg yolks and remaining 1/2 cup milk.
• Remove the cinnamon sticks carefully from the milk mixture and temper the cornstarch mixture with it, whisking the hot mixture by the ladleful into the cornstarch mixture. Return the tempered mixture to the pot and add 2 cups of the squash puree (reserve the remaining puree for another use). Cook on medium-high heat, stirring constantly, until the pudding thickens, 8 to 10 minutes. Remove from the heat, add the vanilla and butter and mix until incorporated.
• For the marshmallow meringue: In a small pot, bring the granulated sugar and 6 tablespoons water to a boil. Cook to 240 degrees F or the soft ball stage. Once the syrup has reached 210 degrees F, start whipping the egg whites. As soon as the syrup reaches 240 degrees F, add the syrup to the egg whites while whipping. Add the melted marshmallow and pumpkin pie spice and whip until cooled, 5 to 10 minutes.
• To assemble the cake: Use an 8-inch ring mold. Place a layer of pecan joconde sponge on the bottom and drench with half the syrup. Cover with a layer of the warm pudding as thick as the cake. Repeat with another layer of cake and pudding. Allow to cool in the refrigerator until the pudding sets, about 20 minutes. Once cooled, remove from the ring and decorate with the marshmallow meringue all around the cake. Torch the outside of the cake gently to create a brulee look. Decorate with cape gooseberries and chopped pecans, if using.

SOUTHERN SUMMER SQUASH PUDDING

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.

BAKED BUTTERNUT SQUASH PUDDING TOPPED WITH GINGER WHIPPED CREAM

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.

SHAMELESSLY SIMPLE BAKED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400°F.
• Arrange squash cubes in a single layer in a casserole.
• Drizzle evenly with olive oil.
• Bake for 45 minutes to 1 hour when edges of squash are nicely browned.

BAKED BUTTERNUT SQUASH WITH CHEESE AND HEAVY CREAM

Steps:

• Wash the squash just a little bit, and then peel the squash with sharp knife of if you have potato peeler. With potato peele is easier and quicker to peel everything. Save the remains for food photos :) I highly recommend getting the peeler. It will make your life easier when you peel it.
• Second, cut the squash in slices. The slices should be 1 cm thick or how you like it.
• Third, remove all the seeds from every slice.
• Cut the squash slices in small square pieces.
• Boil the water and cook the squash 15-20 min just because the squash is very hard. With little bit of cooking will make baking easier and quicker.
• When the squash is not so hard anymore, remove the water from it.
• In a glass baking bowl, put a little bit of heavy cream on the bottom.
• Put the half of the squash squares pieces in a baking bowl.
• Cover the top with half of the heavy cream and half of the cheese.
• Put the rest of the squash in a bowl and cover it with the rest of the heavy cream and cheese.
• Put the salt, garlic and pepper (optional).

WHIPPED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place squash, cut-side up, on the prepared baking sheet. Place 1 tablespoon butter and 1 tablespoon brown sugar into the cavity of each squash half.
• Bake in the preheated oven until skin is crispy and flesh is tender, about 1 hour. Cool until squash is easily handled, about 10 minutes.
• Scoop flesh into a large bowl; add remaining butter, brown sugar, and apple pie spice. Whip squash mixture with an electric mixer on medium speed until fluffy.

WHIPPED ROASTED BUTTERNUT SQUASH

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.

BAKED BUTTERNUT SQUASH

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.

BUTTERNUT CREAM PIE

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish; add hot water. Cover and microwave for 13-15 minutes or until tender. When cool enough to handle, scoop out pulp and mash. Set aside 1-1/2 cups squash (save remaining squash for another use)., In a large bowl, beat cream cheese until smooth. Stir in the squash until blended. Beat in the sugar, caramel topping, cinnamon, salt, ginger and cloves until blended. , In a small bowl, whisk cold milk and pudding mix for two minutes. Let stand for 2 minutes or until soft set. Stir into squash mixture. , Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut.