Butternut Squash Dessert: A Delicious Autumn Treat
Autumn is a time for beautiful foliage, cozy sweaters, and delicious seasonal recipes. One of my favorite autumnal ingredients is butternut squash, which can be used in both savory and sweet dishes. Today, I want to share with you a mouthwatering recipe for Butternut Squash Dessert Bites.
One of the keys to this recipe is the use of warm, comforting spices like cinnamon, nutmeg, and ginger. These spices pair perfectly with the sweet, creamy flavor of butternut squash. To begin, you will need the following ingredients:
– 1 ½ cups of butternut squash puree (canned or freshly made)
– ½ cup of granulated sugar
– ½ cup of brown sugar
– 1 teaspoon of cinnamon
– 1 teaspoon of nutmeg
– ½ teaspoon of ground ginger
– ½ teaspoon of salt
– 2 large eggs
– 2 tablespoons of melted butter
– 1 teaspoon of vanilla extract
– 1 ½ cups of all-purpose flour
– 2 teaspoons of baking powder
– ½ cup of chopped pecans
To make the butternut squash puree, simply peel and chop one medium-sized butternut squash and cook it in boiling water until tender. Then, blend the squash in a food processor until smooth. Alternatively, you can use canned butternut squash puree, which can be found at most grocery stores.
Once you have your puree, preheat your oven to 350°F and lightly grease a muffin tin. In a large mixing bowl, combine the butternut squash puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, salt, eggs, melted butter, and vanilla extract. Mix well.
Next, add in the flour and baking powder and mix until just combined. Finally, fold in the chopped pecans.
Using a cookie scoop or spoon, divide the batter evenly among the muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
While your butternut squash dessert bites are baking, take a look at some beautiful photos of butternut squash pie, another delicious autumnal treat. This recipe has been in my family for generations and is always a hit at Thanksgiving dinner.
To make the butternut squash pie, you will need:
– 1 unbaked 9-inch pie crust
– 3 cups of butternut squash puree (canned or freshly made)
– 1 cup of heavy cream
– ½ cup of granulated sugar
– ½ cup of brown sugar
– 1 teaspoon of cinnamon
– ½ teaspoon of nutmeg
– ½ teaspoon of ground ginger
– ½ teaspoon of salt
– 3 large eggs, beaten
– 1 teaspoon of vanilla extract
Preheat your oven to 375°F. In a large mixing bowl, combine the butternut squash puree, heavy cream, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, salt, eggs, and vanilla extract. Mix well.
Pour the mixture into the unbaked pie crust and bake for 45-50 minutes or until a toothpick inserted into the center of the pie comes out clean.
Voila! Two delicious butternut squash recipes that are sure to become autumn staples in your family. Enjoy!
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