Yellow Squash Dessert Casserole
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Yellow Squash Dessert Casserole

Who ever heard of using veggies in a dessert recipe? This dessert casserole is easy and delicious and you would never know it was made with yellow squash.

Gardening is a great hobby and, if you are lucky, you will be over-run by produce by the end of the season. What do you do with your abundant harvest?  You eat all you can and can all you didn't eat.  If you still have too much then you start getting creative and develop your own recipes.  Yellow squash is one of those crops that just keeps on producing even when you thought they were done.  I live on the Texas gulf coast and my squash plants have been tattered by the wind, abused by the incessant heat, and to top it off, we have been suffering a terrible draught this year.  Despite all of the negatives, these tough squash plants just keep on producing.

This recipe was inspired by the bumper crop that came from my garden this year. 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 darkbrown 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 has become a new favorite around our house.

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Comments (3)
Ranked #54 in Nutrition

Hmmn....I dont want to bite my tongue!

Ranked #1 in Nutrition

Well composed and the recipe in now in my cooking journal, thanks Mellisa...stumbled.

Excellent article

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