Streusel Squash Dessert Recipes

Steps:

• Heat oven to 350°F. In 11x7-inch microwavable dish, spread squash cubes. Add water; sprinkle with salt. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 5 minutes or until squash is crisp-tender.
• Meanwhile, in medium bowl, mix remaining ingredients with spoon. Sprinkle evenly over squash.
• Bake uncovered 40 to 45 minutes or until streusel is brown.

Steps:

• In a bowl, combine flour and sugars; cut in butter until crumbly. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges begin to brown. , In a small bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; set aside., Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a blender or food processor; cover and process until smooth. , In a large bowl, combine the sugars, cornstarch and seasonings. Gradually beat in 4 cups squash, milk and eggs until smooth (save any remaining squash for another use). Pour over crust. Sprinkle with topping. , Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cover and refrigerate overnight. , Garnish with whipped cream and additional cinnamon if desired. ,

Steps:

• 1. Heat oven to 375 degrees. Prepare pie shell pastry crust into 9-inch pie plate, as directed on box for one-crust filled pie; set aside.
• 2. For filling, in a large bowl stir together acorn squash, sugar, pumpkin pie spice, and salt.
• 3. Add eggs. Beat lightly with a fork just until combined.
• 4. Gradually stir in evaporated milk until thoroughly combined.
• 5. Carefully pour filling into prepared pastry crust shell.
• 6. To prevent over-browning, cover the edge of the pie with foil, using an extra long 2-inch wide strip (or a pie shield if you have one). Bake for 25 minutes.
• 7. Meanwhile, prepare streusel topping. In a medium bowl, combine flour and light brown sugar. Cut in butter, using a pastry blender or fork, until mixture is coarse and crumbly.
• 8. Remove foil from partially baked pie. Sprinkle streusel topping crumbs evenly over top of the pie.
• 9. Sprinkle evenly over top of the pie with chopped pecans or walnuts. Continue baking, about 20 to 25 minutes longer, or until a knife inserted near the center comes out clean.
• 10. Cool on a wire rack for 30 minutes. Refrigerate within at least 2 hours. Cut into 8 wedges and serve.

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.

Steps:

• Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
• Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
• Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to a month.