Cheesy Mashed Potatoes Cheddar Corn Fritters
View more "Side Dishes" recipes Baked Winter Squash Ring Recipe

Baked Winter Squash Ring

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 1/4 lb (1 Kg) butternut squash or other squash (acorn, hubbard, etc.), cooked
1 lb (450 g) carrots, cooked
3 tbsp (45 mL) brown sugar
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) groun nutmeg
3/4 tsp (4 mL) ground ginger
5 eggs
1 cup (250 mL) Milk
1 cup (250 mL) fresh bread crumbs
1 tsp (5 mL) salt
1/4 tsp (1 mL) black pepper

Yields: 8 servings

See full recipe: https://www.dairygoodness.ca/recipes/baked-winter-squash-ring?source=calendar
Baked Winter Squash Ring true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Side Dishes
  • Prep. Time 30 mins
  • Cooking Time 1 hr
  • Yields 8 servings
  • Course Side Dishes
  • Prep. Time 30 mins
  • Cooking Time 1 hr
  • Yields 8 servings

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1985 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 1/4 lb (1 Kg) butternut squash or 
other squash (acorn, hubbard, etc.), cooked
1 lb (450 g) carrots, cooked
3 tbsp (45 mL) brown sugar
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) groun nutmeg
3/4 tsp (4 mL) ground ginger
5 eggs
1 cup (250 mL) Milk
1 cup (250 mL) fresh bread crumbs
1 tsp (5 mL) salt
1/4 tsp (1 mL) black pepper

Preparation

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) bread crumbs; add remaining bread crumbs to squash with salt and pepper.

Butter a 6 cup/ 1.5 L ring mold. Sprinkle with reserved bread crumbs. 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.

114 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1985 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1985 Milk Calendar Explore all Milk Calendar recipes

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

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

*percentage of daily value

*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.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

You may also like

Search

More recipe ideas

Stay Connected

Discover even more articles, contests, and delicious recipes for your whole family.


Send to Friend

* required field
Psst. Some required fields, er, require your attention...
Close
Loading...