Buttercup Squash Trifles

Trifles recipe

Trifles sprinkled with crumbled gingersnap cookies layer buttercup squash between maple sponge cake and caramelized pears.

Buttercup Squash Trifles
Makes 6 servings
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Ingredients
  1. 1 1/2 cups heavy whipping cream
  2. 3 tablespoons confectioners’ sugar
  3. Maple Sponge Cake (recipe follows)
  4. 1 cup plus 2 tablespoons Caramelized Pears (recipe follows)
  5. 1 cup plus 2 tablespoons Buttercup Squash Purée (recipe follows)
  6. Garnish: crumbled gingersnap cookies
Instructions
  1. In a large bowl, beat cream and confectioners’ sugar with a mixer at medium-high speed until soft peaks form.
  2. Using a small round cutter, cut 6 rounds from Maple Sponge Cake. Using 6 small dessert cups, layer each cup with a sponge-cake round, about 3 tablespoons Caramelized Pears, 3 tablespoons Buttercup Squash Purée, and 1/4 cup cream. Garnish each dessert with gingersnap-cookie crumbles, if desired.
Victoria https://www.victoriamag.com/
Maple Sponge Cake
Makes 1 (17¼ x 11¼-inch) cake
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Ingredients
  1. 6 large eggs
  2. 2 teaspoons vanilla extract
  3. 1 teaspoon maple extract
  4. 1 cup firmly packed light brown sugar
  5. 1 1⁄3 cups self-rising flour
  6. 1⁄8 teaspoon salt
Instructions
  1. 1. Preheat oven to 375º. Coat a 17¼ x 11¼-inch rimmed baking sheet with baking spray with flour; line with parchment paper and spray again.
  2. In a medium bowl, beat eggs, vanilla extract, maple extract, and brown sugar with a mixer at high speed until light and fluffy, about 5 minutes. Sift flour and salt into egg mixture; whisk gently to combine. Using an offset spatula, spread batter onto prepared baking sheet, and smooth top.
  3. Bake until a wooden pick inserted near the center comes out clean, 8 minutes.
  4. Let cool on baking sheet for 10 minutes; transfer cake to a wire rack, and remove parchment. Let cool completely. Store in an airtight container at room temperature for up to 3 days.
Victoria https://www.victoriamag.com/
Caramelized Pears
Makes 3 cups
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Ingredients
  1. 3 cups peeled, seeded, and chopped pears
  2. 1 cup firmly packed light brown sugar
  3. ½ cup white wine
  4. ½ vanilla bean, split lengthwise, seeds scraped and reserved
Instructions
  1. In a small saucepan, combine pears, brown sugar, wine, and reserved vanilla-bean seeds over medium-high heat. Cook, stirring occasionally, until thickened, about 25 minutes.
Victoria https://www.victoriamag.com/
Buttercup Squash Purée
Makes 2 to 3 cups
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Ingredients
  1. 2 buttercup squash, halved horizontally, seeds removed
Instructions
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. Place squash, cut-sides down, on prepared baking sheet. Bake until tender, 30 to 45 minutes. Remove from oven, and let cool completely.
  3. Using a spoon, scoop flesh from squash, and place in the work bowl of a food processor, discarding peels; pulse until smooth.
  4. Line a strainer with a coffee filter, and place over a bowl; spoon squash purée into filter, and refrigerate for at least 8 hours to overnight. Remove purée, and discard liquid. Store, refrigerated, in an airtight container for up to 5 days.
Victoria https://www.victoriamag.com/

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