Best 7 Baked Butternut Squash Pudding Topped With Ginger Whipped Cream Recipes

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.

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
• Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
• Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
• Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

WHIPPED SQUASH

Steps:

• In a saucepan over medium heat, bring squash, water and 1/2 teaspoon of salt if desired to a boil. Reduce heat; cover and simmer for 20 minutes or until the squash is tender. , Drain; transfer to a bowl. Add butter, brown sugar, nutmeg and remaining salt if desired; beat until smooth.

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.

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 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.

CINNAMON BAKED BUTTERNUT SQUASH

Steps:

• Cut squash lengthwise and scrape all seeds out.
• Line a baking dish with regular or release tinfoil. Place squash in dish with peeling facing up.
• Bake in a 350 degree oven for 30 minutes.
• Turn squash over and pour melted butter over both pieces. Sprinkle with cinnamon. Continue baking for another 30 minutes.
• Enjoy!