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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 15 |
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âI call this my âI Wonât Tell Them Itâs Squash if You Donâtâ Dessert,â chuckles Teri Rasey of Cadillac, Michigan. Her holiday treat features a praline-like topping. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1/4 cup confectioners' sugar |
1/2 cup cold butter |
streusel topping: |
1/4 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
2 tablespoons cold butter |
1 cup chopped pecans |
filling: |
1 medium butternut squash (4 pounds), peeled, seeded and cubed |
1 cup sugar |
1/3 cup packed brown sugar |
1/4 cup cornstarch |
3 teaspoons ground cinnamon |
1 teaspoon salt |
1 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
2 cans (12 ounces each) evaporated milk |
4 eggs |
whipped cream and additional cinnnamon, optional |
Directions:
1. In a bowl, combine flour and sugars; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges begin to brown.
2. In a small bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; set aside.
3. 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.
4. 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.
5. Bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate overnight.
6. Garnish with whipped cream and additional cinnamon if desired. Yield: 15-18 servings.
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