Butternut Squash with Streusel ToppingServes 4 to 6
2 small butternut squash, cut into large pieces, seeds removed
1/2 teaspoon pumpkin pie spice or more to taste
2 eggs, lightly beaten
2 tablespoons melted butter
1/2 cup milk
1/4 cup butter, cut into small pieces
1/4 cup all purpose flour
1/2 cup light brown sugar, firmly packed
1 cup finely chopped pecans
1. Preheat oven to 400 degrees F. and butter a 13x9 baking dish. Place squash in dish and brush with vegetable oil or butter. Roast for 30 to 35 minutes or until fork tender. When cool enough to handle, scoop flesh into a food processor with pumpkin pie spice, eggs, butter and milk. Pulse until well combined – mixture does not have to be smooth.
Candied Acorn SquashServes 4
1 large acorn squash
1/3 cup orange juice
1/4 cup light brown sugar, firmly packed
1/4 cup light corn syrup
1/4 cup (1/2 stick) melted butter
1 tablespoon grated orange peel
Pinch of salt
1. Preheat oven to 350 degrees F and butter a 13x9-inch baking dish. Trim ends from squash and cut crosswise into 1/4-inch thick slices. Use a paring knife to remove peel. Place slices in dish and cover with orange juice.
Butttercup Creme BruleeServes 4
1-1/2 cups heavy whipping cream
5 egg yolks, lightly beaten
1/2 cup dark brown sugar, lightly packed
Pinch of salt
1 teaspoon pure vanilla extract
1/2 cup buttercup squash puree*
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1. Preheat oven to 300 degrees F. and butter four (6-ounce) custard cups or ramekins. Place a large rack in a deep baking dish or roasting pan and put a kettle or pot of water on the stove to boil.
Seasonal sweet potato recipes
Fall casserole recipes
Comfort food and autumn beer pairings
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!