Yellow Squash Dessert Casserole
This recipe was inspired by the bumper crop of yellow squash that came from my garden this year. Despite the draught we are having in the Houston area, my garden has flourished. I have done everything imaginable with yellow squash this year including, baking it, sautéing it, freezing it, and giving it away and we still have a ton of it. Here is a unique and delicious dessert recipe that will make you think differently about squash:
3 or 4 large yellow squash, boiled and mashed
1 cup dark brown sugar
1 12 oz. can condensed milk
3/4 cup flour
4 eggs
1/2 cup butter
1 tablespoon vanilla
dash salt
pumpkin pie spice to taste
cinnamon to taste
Preheat oven to 375 degrees.
Begin by dicing the squash and boiling until tender in a small amount of water - about 3/4 cup. Not much water is needed because the squash contains a large amount of water. Let the squash cool and mash squash with a potato masher. Drain off any excess water. Mix squash mixture with the rest of the ingredients and beat until smooth. Pour into a greased casserole dish (or two) and sprinkle top with extra brown sugar and cinnamon. Bake for about 30 to 45 minutes until top is slightly browned and casserole puffs up. The deeper your casserole dish, the longer you will have to bake it. Serve warm with whipped cream or ice cream or serve cold. I like to eat it cold for breakfast. You would never know this dish was made from squash. This recipe is a new favorite around our house.
3 or 4 large yellow squash, boiled and mashed
1 cup dark brown sugar
1 12 oz. can condensed milk
3/4 cup flour
4 eggs
1/2 cup butter
1 tablespoon vanilla
dash salt
pumpkin pie spice to taste
cinnamon to taste
Preheat oven to 375 degrees.
Begin by dicing the squash and boiling until tender in a small amount of water - about 3/4 cup. Not much water is needed because the squash contains a large amount of water. Let the squash cool and mash squash with a potato masher. Drain off any excess water. Mix squash mixture with the rest of the ingredients and beat until smooth. Pour into a greased casserole dish (or two) and sprinkle top with extra brown sugar and cinnamon. Bake for about 30 to 45 minutes until top is slightly browned and casserole puffs up. The deeper your casserole dish, the longer you will have to bake it. Serve warm with whipped cream or ice cream or serve cold. I like to eat it cold for breakfast. You would never know this dish was made from squash. This recipe is a new favorite around our house.
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