Baked Winter Squash Ring

Name: Baked Winter Squash Ring
Yield: 8 servings
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

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

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

READY FOR REWARDS?

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.