First up was a Buttercup Squash Custard based on a Rachael Ray recipe:
1 buttercup squash (the cooked flesh should measure 2 lbs on your kitchen scale)
3 large eggs, plus 2 large egg yolks
3/4 cup heavy cream
1/4 cup maple syrup
1/2 tsp vanilla and cinnamon
1/4 tsp freshly ground nutmeg
Throw your 2 lbs of cooked squash in the food processor and process until smooth. In your stand mixer or using a hand mixer and a deep bowl, add your pureed squash and the rest of your ingredients and process until smooth. Butter and fill 6-8 ramekins with your custard mixture and place in a large 9x13 pan, filled half way with warm water. Bake at 325 degrees for about 40 minutes until firm and tester comes out clean. This is a delicious custard, very similar to pumpkin pie filling without the hassle of a pie crust.
|The tasty finished product.|
The second was a Maple Buttercup Bread, very much like a pumpkin or banana loaf. I found the recipe here at Diana's Desserts and followed the directions exactly, just omitted the lemon juice. It was a quick and easy way to use up the rest of my buttercup squash puree. My only recommendation is to keep the temperature around 325 degrees for the full bake. I followed the directions of 350 degrees and at about 30 minutes in, my loaf was burning but still soupy in the middle.
|Honey Buttercup Bread|