Saturday, November 10, 2012

Squash Puff

Squash Puff (The original recipe was from my sister and used a pound of carrots but I tried this with squash and loved it too.  We eat plenty of carrots either raw or in stir-fry dishes but don't care for squash much so this is a great way to incorporate it into our diets.  Not sur
 
e the benefit of eating the squash offsets the eggs and sugar though - but it is not something we will have very often. )

Winter squash - butternut, acorn, dumpling - about 1 pound after cooked
3 eggs
1/2 cup margarine, melted 
3/4 cup sugar
3 Tbsp flour
1 tsp baking powder
1 tsp vanilla

Cook squash until soft.   I usually cut the squash in half and place in a glass dish.  Lightly salt and cover with cling wrap.  Microwave until very soft - about 15-20  minutes.
Place the eggs, sugar, flour and baking powder in a blender.  Blend lightly then add the cooked squash about 1/2 cup at a time and blend well after each addition. Once all the squash has been added, stir in the vanilla.
Coat glass casserole - about 1 quart - with cooking spray.  Pour in the squash mixture.  Bake at 350 for 45 minutes or until the center is set.  

I doubled the recipe and used 2 dumpling squash.  I had a little under 2 lb of pulp after cooking.  I cooked it in an 11 x 7 glass casserole and had to cook it at least 60 minutes before the center was set.