Squash-y Dessert??

[baloney]

I've got lots of delicata and dumpling squashes that I'd like to incorporate into a dessert. I've also got a couple cans of sweetened condensed milk. Can you guys help me come up with a delicious, easy, somewhat quick dessert incorporating these two ingredients? I'm imagining pudding, pie, etc. would be most logical? Recipes would be appreciated too! Thanks all!

[sonya loves sweets]

Sorry this one won't help you use up the condensed milk and my family makes it with yellow squash. I'm not familiar with your particular squash, so don't know if it will work for you, but here it is:

SQUASH CUSTARD PIE
1 c. grated yellow squash (need a large squash and use only the yellow rind)
2 eggs
2/3 c. sugar
1 tsp. vanilla
2/3 c. milk
dash nutmeg

Mix all ingredients together until well blended. Pour in unbaked pie shell and bake at 350 for 45 minutes.

Simple and yum!

[Will Owen]

That will work just fine with condensed milk and less sugar. You might need a full cup, but there's always leeway in these things.

[Querencia]

I have never tried this and don't intend to as I think it sounds gross but I will dutifully report that an Argentine friend living in the US told me that the best dessert she had ever made was strawberry jello with mashed butternut squash in it. Now you know.

[blizzardgirl33]

Substitute squash in a pumpkin pie recipe. Use the can of milk in the pie too (but cut down on the sugar since the milk is sweetened.)
Search on Chowhound for pumpkin cookies - there are 2 similar recipes. I like mine with chocolate chips and walnuts!

[the_MU]

Have an absolute surfeit of winter squash. I made some pumpkin butter a couple of weeks ago, and used a pint of it to sub for dates in a date bar recipe, the kind with melted butter and oatmeal/pecan streusel. Was really really good.

[Karen_Schaffer]

Any pumpkin recipe will do. Pumpkins are just a kind of squash anyhow. Bake the squashes, scoop out the flesh, puree it if you want it really smooth, and use it in any canned pumpkin recipe. You may need to adjust the liquids a bit because your fresh squashes will probably be a bit juicier than the canned stuff.

Hmm, I've never tried this, but if just occurred to me that you could probably put the pureed flesh in a colander lined with cheesecloth and let it drain (like making yogurt cheese) to get a denser puree. Then maybe boil down the collected juices until they're syrupy, because they'll be sweet & tasty too. I feel an experiment coming on....

[COOKCOOKS]

All of this sounds so yummy! I sometimes get acorn squash, bake it in the oven with the usual method using butter, cinnamon, and brown sugar. When it comes out just plop a scoop of Haagen Dazs is there. Squash a'la mode :-)

[baloney]

Thanks everyone! As usual, CHer's come through in a pinch : )

[Emme]

i do a butternut squash pie with a maple chestnut cream on the bottom, and i'm sure the delicata would work very well in this as well... it's somewhere on chowhound.

[jsaimd]

i love this Pitchet Ong pie:

http://www.foodgal.com/2008/11/for-pu...

[chocabot]

here's a citrus squash tart recipe i quite like because it's different from the typical warm cinnamon/nutmeg fall spice pies (which i love too!)

i used a pureed acorn squash instead of the butternut, yogurt instead of creme fraiche and reg OJ instead of the blood orange juice and it was fine.

http://www.foodtv.ca/recipes/recipede...

[paulj]

Here's an Ecuadorian recipe for 'dulce de zapallo', squash poached in a spiced brown sugar syrup. It is often paired with fresh cheese.

http://laylita.com/recipes/2009/02/11...

[4Snisl]

Squash slices layer up wonderfully with apples in a baked crisp. I typically might use in a 1:1 ratio.

Though this recipe uses butternut squash, I bet this would work wonderfully with your squash varieties: http://www.saveur.com/article/Recipes...

Perhaps you might convert the condensed milk into dulce de leche....sort of like caramel sauce on the side? Since it matches with apples, and the apples match with squash....?

[condie]

Interestingly, this summer I acquired an abundance of peaches. Looking for unique ways to use them fresh (I hate canned or frozen peaches) I tried using them in place of tomatoes in recipes. I layered the peaches (instead of tomatoes) in a zucchini casserole.
Ta-daa! It worked just fine!
I am guessing that the same casserole could be turned into a dessert by using winter squash, changing the herbs to cinnamon, and adding sugar.

[Will Owen]

Couldn't find reference to Dumpling, but Delicata is supposed to be very sweet and fine-fleshed, which means that any good pumpkin dessert recipe, whether pie or pudding, should work like a charm. While I don't have any recipes right handy for those, most American cookbooks will have more than enough.

Wait - I do have a recipe for persimmon pudding that I bet would be easily adaptable. You would probably need to steam or bake and mash the squash to take the place of the persimmon pulp:

2 cups persimmon pulp (about 5 persimmons)
2 cups sugar
2 eggs, beaten
1 1/2 cups buttermilk
1 tsp baking soda
1 1/2 cups flour
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground mace
1/4 tsp salt
1/4 cup heavy cream
4 Tbs butter, melted

Preheat oven to 350º. Mix pulp and sugar together well in a large mixing bowl, then beat in eggs. Mix buttermilk and soda together then add to persimmon mixture, mix well. Sift flour, spices and salt into another bowl, then add this gradually to the persimmon mixture, stirring until all is blended in. Add the cream and mix thoroughly.

Use some of the butter to grease a 9"x13" baking dish, then stir the rest into the batter. Pour batter into the dish, and bake for about an hour, or until it passes the toothpick test. Let cool to room temperature. If covered tightly and refrigerated, this will last almost indefinitely, though how you could keep it that long without eating it is beyond me. Insanely good with whipped cream.

[goodhealthgourmet]

this sounds fabulous! i *adore* persimmon. i'l need to de-glutenize it, so i apologize in advance for screwing with your recipe :)