BUTTERNUT SQUASH ROLLS
With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Form into rolls; place in 2 greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 135 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 213mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERNUT SQUASH CAKE ROLL
This is from Taste of Home. I think it sounds delicious! This pretty dessert is perfect for autumn! Chilling time is included in cook time.
Provided by Courtly
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, beat eggs; gradually beat in sugar. Add squash and mix well. Combine the flour, baking soda and cinnamon; add to squash mixture and mix well.
- Line a 15 x 10 x 1 inch baking pan with waxed paper; grease and flour the paper. Spread batter evenly into pan. Sprinkle with walnuts. Bake at 375 for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
- Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on wire rack.
- In a small mixing bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired.
Nutrition Facts : Calories 359.7, Fat 19.2, SaturatedFat 7, Cholesterol 86.9, Sodium 241.6, Carbohydrate 43, Fiber 1.3, Sugar 33.1, Protein 6.1
BUTTERNUT CAKE
This recipe has been in our family for years. It's always included on holiday menus. Preparing the cake is a family project-the men crack the shells, and the children help pick out the nut meats.-Betty Zeltwanger, Canisteo, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in nuts. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cooled cake.
Nutrition Facts :
BUTTERNUT SQUASH DINNER ROLLS
These wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December! -Ula Kessler, Liberty Center, Ohio
Provided by Taste of Home
Time 45m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, squash, salt and remaining sugar; mix until smooth. Add wheat germ and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into thirds; divide each portion into 20 pieces. Shape into balls. , Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 15-17 minutes or until golden brown. Brush with butter. Remove to wire racks.
Nutrition Facts : Calories 107 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 88mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERNUT SQUASH CAKES
Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish.
Provided by Chef John
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
- Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
- Top with sour cream and pumpkin seeds before serving.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 20.6 g, Cholesterol 52.8 mg, Fat 17 g, Fiber 3.6 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 251.4 mg, Sugar 2.2 g
BUTTERNUT SQUASH CAKE
Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 15
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
- Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
- In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.
Nutrition Facts : Calories 530, Carbohydrate 72 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 53 g, TransFat 1/2 g
BUTTERNUT SQUASH DOUGHNUTS
My mother and I used to make several batches of these cake doughnuts at a time. They're not only different, they're delicious, too!
Provided by Taste of Home
Time 35m
Yield about 2 dozen.
Number Of Ingredients 16
Steps:
- In a bowl, combine the eggs, sugar, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to squash mixture and mix well. Cover and refrigerate for 2 hours (dough will be very soft)., Turn onto a heavily floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. , Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with sugar if desired.
Nutrition Facts :
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