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Baked Winter Squash Ring


A hearty healthy side dish that proves a ring pan isn't just for Rum cakes anymore.


2 lbs butternut squash, cooked

1 lb cooked carrots

3 tbsp brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

3/4 tsp ground ginger

5 eggs

1 cup milk

1 cup breadcrumbs

1 tsp salt

1/4 tsp black pepper


Puree squash and carrots together.  Beat in brown sugar, cinnamon, nutmeg and ginger.  Beat eggs with milk; add to squash.  Reserve 3 tbsp breadcrumbs; add remaining breadcrumbs to squash with salt and pepper.

Butter a 1.5 L ring mold.  Sprinkle reserved breadcrumbs.  Pour squash mixture into the pan.  Cover with buttered aluminum foil or waxed paper.  Bake about one hour in a warm water bath until a knife inserted comes out clean.  Rest 10 minutes before unmolding.

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

Makes 6 - 8 servings and pairs perfectly with a Chardonnay.


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