Yellow Squash Dessert Recipes

Steps:

• Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well.
• -Pour mixture into a buttered 9" X 13" casserole dish.
• -Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean.
• -Serve slightly warm with whipped cream.

Steps:

• 1. ADD SUGAR,AND SPICES TO SQUASH AND MIX THOROUGHLY. BEAT EGGS, ADD CREAM,AND MIX WITH SQUASH.OUR MIXTURE IN UNBAKED PIE SHELL. BAKE AT 450` FOR 10 MINUTES. THEN REDUCE TO 350` AND BAKE FOR 40 MINUTES OR UNTIL A KNIFE INSERTED IN CENTER OF PIE. COMES OUT CLEAN.
• 2. DON'T TELL YOUR GUEST WHAT KIND OF PIE IT IS, ASK THEM TO GUESS, THEY WILL BE SHOCKED, ENJOY!

Steps:

• 1. Cook squash until tender. Drain squash. Excess water will make pie too "mushy." Allow squash to cool for 10-15 minutes.
• 2. Put all ingredients into a blender or food processor and puree.
• 3. Pour into pie shell & top with a sprinkle of brown sugar & cinnamon.
• 4. Bake on middle rack @ 325 for 50-65 minutes. Let cool on pie rack.
• 5. Top with Ice Cream or a slice of cheese, depends on the area you were raised! I have also topped it with some good condensed milk as well!! Just add your own flair to the pie whether it be sweet or spicy!!

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:

• Cut the squash into approximately 1-inch chunks.
• Cook until tender; either by boiling in water on the stove or cooking for about 9 minutes, stirring once, in the microwave.
• Drain well and puree in blender.
• Mix all ingredients, except nutmeg, well.
• Pour into greased casserole dish. Sprinkle with nutmeg.
• Bake 350° for at least 45 - 60 minutes, or until set. (The original recipe says 35 minutes, but it's still like soup at that point for me.).
• Serve warm or cold.

Steps:

• Preheat oven to 400 degrees. Defrost pie shells.
• In a large bowl, mix eggs,sugar, salt, cinnamon and nutmeg real good with a wire whisk.
• Add the grated squash and still to blend together.
• Pour in the evaporated milk, water, and whole milk. Mix well, stirring with a big spoon.
• Pour into pie shells. Sprinkle with nutmeg or brown sugar.
• Bake 400 degrees about 25 minutes or until a knife comes out clean.