Baked Winter Squash Ring

Course Side Dishes
Prep. Time 30 mins
Cooking Time 1 hr
Yields 8 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

2 lb (1 Kg) butternut squash or

(acorn, hubbard), cooked

1 lb (450 g) carrots, cooked

3 tbsp (45 ml) brown sugar

1/2 tsp (2 ml) cinnamon

1/4 tsp (1 ml) nutmeg

3/4 tsp (4 ml) ground ginger

5 eggs

1 cup (250 ml) milk

1 cup (250 ml) fresh breadcrumbs- divided

1 tsp (5 ml) salt

1/4 tsp (1 ml) black pepper

Instructions

Purée squash. Measure out 2 cups (500 mL). Purée carrots. Measure out 1 cup (250 mL) and add to squash. Beat in brown sugar, cinnamon, nutmeg and ginger. Beat eggs with milk; add to squash. Reserve 3 tbsp (45 mL) breadcrumbs; add remaining breadcrumbs to squash with salt and pepper.

Butter a 6 cup/ 1.5 L ring mold. Sprinkle with reserved breadcrumbs. Pour squash mixture into the pan. Cover with buttered aluminum foil or waxed paper. Bake about one hour in a water bath (a larger pan half-filled with very hot water) or until a knife inserted comes out clean. Rest 10 min before unmolding.

To unmold run a knife around edge and invert on a serving platter.

Tips

Note: Centre of ring can be filled with cooked vegetables as shown in photograph.

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Nutritional Info

Per serving

Energy: 166 Calories
Protein: 7 g
Carbohydrate: 28 g
Fat: 4 g
Fibre: 4.6 g
Sodium: 423 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 13 % / 145 mg
Vitamin A: 126 %
Vitamin C: 48 %
Folate: 29 %
Vitamin E: 28 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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