Cookbook Mania! The Good Cook Series…Squash Puff

by Sarah on December 14, 2010

My husband came home the other night when I made this and said, did you make a chocolate dessert?  Uh, no, that’s squash.  Yes, it really is.

So, more from The Good Cook Series!  You probably don’t believe I have a massive cookbook collection at all, do you?  I just cook from this series.  I have to tell you, I am pretty enamored of them.  The recipes are all so different….but every one I’ve made is a winner!  So the recipes are good, they keep me from cooking boredom, and I bought them for between $2 and $4 each.  That’s a sweet bargain.

I don’t know if you know this, but I blog nearly each and every night.  In bed, in my pj’s, while slightly delirious from exhaustion or just loopy from the sleeping pills.  Oh, TMI.  You know that saying “snug as a bug in a rug”?  Well, just like that.  And don’t you hate it when you’re all snug as a bug in a rug, then you realize you’ve forgotten something and you have to get up?  I do that every single g.d. night. You’d think that I’d have learned by now.  Tonight I forgot the book.

Not to worry, I hauled my butt out of the comfy bed and went and got it, just to share this bizarre-yet-delicious recipe with you.

What you need for this is some leftover squash.  Butternut squash is what I had.  Do you just ever roast some squash and eat it for dinner?  I do, because I really like it.  Just olive oil, salt, pepper and heat.  It makes a satisfying meal for me, but I usually wait till no one is home to eat that because everyone else would probably think just eating half a squash and nothing else is a bit weird.  Jeez, I’m on a roll with the tangents.  Stream of consciousness, just like Jack Kerouac.  Yeah, baby.

Anyhoo, roast some squash, have some, then save 3 cups of mashed squash for this recipe.  You can just as easily use boiled squash, or even just cook it in the microwave.

Mashed squash, flour, molasses, eggs (separated), nutmeg and ground ginger.  And some nuts for the top.  Don’t skimp on the nuts.

So whisk up the mashed squash, the egg yolks, molasses, flour and spices.  Set aside.  It gets pretty dark from the molasses.  If you don’t love molasses you can probably pull back on the amount.  The taste is pretty molasses-y.

Next, the book tells you to whip the egg whites till stiff peaks form, but not till they’re dry.  I don’t really know what that means, dry, to tell you the truth.  That’s because I didn’t take the baking courses at culinary school.  Bad me.  I’m assuming that it’s just one step away from really stiff peaks.  I think below is what they meant.

Fold them in.  The way I like to do it is to take 1/3 of the whites and just whisk them in.  Then take another 1/3 and fold them thru gently, don’t worry about incorporating it totally.  Then do the last 1/3 and fold them through again, making sure to go through the middle of the bowl and scoop all the way to the bottom.  Does that make sense?

See how light and fluffy it becomes?

Put the concoction into a oiled baking dish.  The book tells you to sprinkle the chopped nuts around the edges.  It does look prettier that way, but the truth is, the best bites were the ones with the toasty pecans on top.  Yum!  I think if I did it again, I’d put the pecans all over it.

Bake for about an hour.  The thing will puff up slightly, not unlike a souffle.

I realize, this may be a foreign vegetable idea, but if you like butternut squash, and you like molasses flavor, I think you should go ahead and give this a try.  It’s definitely a new way to enjoy winter squash!

That font kills me.

Cookbook Mania! The Good Cook Series…Squash Puff


  • 3 cups pureed cooked acorn squash (any winter squash will do)
  • 1/2 cup molasses (I think you could use less if you like)
  • 3 Tbsp whole wheat flour (I just used AP)
  • 1 tsp salt (I thought it needed more)
  • 1/4 tsp grated nutmeg
  • 1/4 tsp ground ginger
  • 3 eggs, separated
  • 1/4 cup finely chopped pecans or walnuts


  • Preheat the oven to 350*. In a large bowl, blend together the squash, molasses, flour, salt, nutmeg, ginger and egg yolks. Beat the egg whites until stiff, but not dry. Fold the whites into the squash mixture. Turn the mixture into an oiled 1-1/2 quart baking dish. Sprinkle the nuts around the outside edge, and bake the mixture for 1 hour, or until golden and crusty.

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