Yellow Squash Dessert
Transform your garden-fresh yellow squash into a surprisingly irresistible treat with this delightful Yellow Squash Dessert recipe! Perfectly moist and subtly sweet, this dessert combines shredded yellow squash with warm cinnamon and a hint of vanilla for a flavor-packed base. Topped with a buttery brown sugar streusel featuring rolled oats and optional pecans, it bakes to golden perfection in just 40 minutes. The result? A comforting, crumbly dessert that’s ideal for summer gatherings or a unique family treat. Simple to prepare and loaded with hidden veggie goodness, this recipe is a creative twist on classic baking. Serve it warm with whipped cream or a scoop of vanilla ice cream for an unforgettable finish! Keywords: yellow squash dessert, summer dessert, streusel topping, hidden vegetables, unique baking recipe.
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Recipe Information
Ingredients
- 2 cups (shredded) yellow squash
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 cup brown sugar
- 0.25 cup (melted) unsalted butter
- 0.5 cup rolled oats
- 0.25 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish.
Shred the yellow squash using a box grater and gently press it with paper towels to remove excess moisture. Measure 2 cups of shredded squash and set aside.
In a large bowl, whisk together the granulated sugar, vegetable oil, and eggs until smooth and creamy.
Add the vanilla extract to the wet mixture and stir to combine.
In a separate bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold the shredded squash into the batter until evenly distributed.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
To make the streusel topping, mix the brown sugar, melted butter, rolled oats, and chopped pecans (if using) in a small bowl until crumbly.
Sprinkle the streusel mixture evenly over the batter.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the dessert to cool in the dish for 10 minutes before slicing into squares.
Serve warm or at room temperature, optionally with a dollop of whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
3672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.8 g | 241% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 1848 mg | 80% | |
| Total Carbohydrate | 476.5 g | 173% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 279.3 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 274 mg | 21% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1292 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
