Baked Winter Squash Ring

This recipe is taken from the 1985 Milk Calendar. This is the Baked Winter Squash Ring recipe.

  • Prep: 30 min
  • Cooking: 1 h
Yields 8 servings
baked winter squash ring

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.

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Nutrition

Nutritional Information

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

Top 5 Nutrients

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