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Feb 28, 2008 01:49 PM

Butternut Squash Dessert ideas?

I just saw the Battle Chocolate Iron Chef episode in which Cat Cora made chocolate ravioli stuffed with butternut squash. Anyone have any sweet butternut squash recipes or ideas? I'm thinking cupcakes, but not sure how that would work exactly....

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  1. it's simple. replace the fat and a portion of the liquid in the recipe with cooked, pureed squash. i use pureed pumpkin in baking all the time - works wonders for turning out moist, rich baked goods without a lot of added fat.

    3 Replies
    1. re: goodhealthgourmet

      Thanks! Let me make sure I have this straight because I am not an intiutive baker. My chocolate cake recipe calls for 3 T butter and 1 cup milk. If I add in 1/2 cup of pureed squash, I should lower the butter to like 2 T and milk to 1/2 cup? Would 1/2 cup be enough squash to impart the flavor?

      50% of the time my baking efforts end up getting fed to the dog, so thanks in advance for walking me through this!

      1. re: yamalam

        no worries, happy to help.

        i say add 1/2 cup squash, omit all but 1 T of butter, and use 1/2 cup milk. i've found that the squash contributes so much moisture & richness, you really don't need much fat. and yes, you should get the squash flavor. but every recipe [and every squash] will yield different results. it also depends on how much flour and cocoa is in there. you may just have to play around with it.

        1. re: yamalam

          Personally if I were looking for squash flavour I would start with a pumpkin (bread, muffin, cake) recipe rather than a chocolate recipe, then sub squash puree for the pumpkin. And I would be looking for a recipe with at least cup of puree. You probably get some flavour with less puree but I don't generally go for subtle flavours.

      2. A South American inspired idea is to cube the squash and poach it in a brown sugar syrup. Traditionally this sort of syrup is made from the hard raw sugar called piloncillo (little cones) in Mexico, or panela or raspadura else where. It is also seasoned with cinnamon and cloves. The darker and sweeter the syrup the better.


        1. I would make butternut squash pie.

          1. You can replace canned pumpkin with very smooth pureed (cooked) butternut squash in any recipe that calls for the former - pumpkin pie, pumpkin quick bread, etc. (A lot of what is sold as canned pumpkin is actually canned butternut squash so, for dessert baking purposes, you can think of the two as interchangeable.)

            1 Reply
            1. re: chloe103

              Right. My first thought was to make kadoo: Afghan candied pumpkin. Although in Afghan restauants it's served with savory accompaniments as a savory dish, if you added some more desserty elements (nuts, maple syrup come to mind) it could definitely be dessert.

            2. yamalam, great question. Can you tell us a little more about what Cat Cora did--where was the chocolate in the ravioli--in the pasta itself? Or drizzled on top? Sounds very intriguing to me.


              1 Reply
              1. re: The Dairy Queen

                It was in the pasta itself - I believe she used a 66% cacao dark chocolate, and then the squash filling was simply roasted and pureed. She topped it with a butter sauce, which made the dark ravioli glisten.

                I'm not sure if I would get the same flavor and texture combos by baking, or in a bread, but I figure that's a good place to start.