Squash, Winter – Rick’s Squushed Squash Pudding

Posted by on 21 Jun 2010 | Tagged as: Recipes

The perfect recipe for squash season…

  • 1.5 – 2 cups squash pulp (buttercup, acorn, butternut, delicata, etc)
  • 2 eggs
  • 1 cup white sugar
  • 0.5 cup dark brown sugar (packed)
  • 2 cups unbleached flour
  • 1 tsp baking soda
  • 2 cups sour milk or buttermilk
  • 0.25 cup butter salted (melted)
  • 1 tsp ground ginger or equivalent grated
  • 1 tsp vanilla
  • 0.5 cup small walnut pieces
  • 0.25 cup maple syrup
  • 1 zest 1 small orange

Cook 325 for 1 hour

serve with walnut nocino glaze

Walnut Glaze

  • 0.75 cup white sugar
  • 2 Tbs butter
  • 1 cup water
  • 0.25 cup nocino walnut liqueur

Reduce until thick enough to spread over pudding

This recipe was submitted by Rick Dietz

Squash, Winter – Cooking

Posted by on 16 Sep 2009 | Tagged as: Recipes

Cut it in half, scrape out the seeds, put face down in a baking dish with a little water in the bottom and cover with a paper towel. Microwave for 4 to 10 minutes, depending on the size of the squash or bake in the oven at 350 degrees for half an hour to an hour depending on size.

Squash may also be cooked whole (which can be easier because cutting it in half before it has baked can be quite difficult). The baking time would be a little longer.

It may be eaten plain or with some butter and salt and pepper or with a variety of toppings such as maple syrup, brown sugar or honey.

You can also make a topping by melting a little butter and add any of the
the above along with any of the following; some nuts, hot peppers, lemon juice, apple juice, chutney with curry powder and/or tumeric, thyme, oregano or marjoram. Cumin is good with hot peppers.

Winter squash may also be stuffed with a variety of stuffings, cooked, scooped out of the skin and pureed and added to soups, or mashed with potatoes, turnips or parsnips.

Be creative!

This recipe was submitted by Lee Jones