Cake, Batter, and Bowl

Roasted Butternut Squash Mousse

Desserts

I’ve always loved the Olympics (just hearing the theme song makes me smile!) and have been glued to the couch the past week enjoying the games every night. Since I usually don’t watch nearly this much TV, I’ve been keeping my restlessness at bay by multitasking and brushing up on my vector art skills while designing a new header for my blog! The change was inspired by my recent WordPress crash and Apolinaras’ comment that the fonts in my header look like they’re stuck in the early web development age of the 90s – LOL, thanks honey! I agree though, it’s time for a makeover! I’m having fun with it, although I’m tired of watching Adobe Illustrator tutorials every time I can’t figure something out (which is often…). I’m starting over from scratch, so stay tuned for the big reveal later this week!

The downside to all the Olympic festivities is that I haven’t been cooking anything exciting for the past week. Luckily, I have a few recipes saved just for occasions like this that I can still share! Today’s treat is one I made right before Christmas but thought would be more appropriate to share after the holidays when people would be more interested in lighter dessert options. I decided to make a creamy faux mousse (no eggs are involved) of roasted butternut squash and apple cider. It’s rich, creamy, and indulgent. I served it in martini glasses topped with toasted walnuts and gingersnap cookies, but it would also be lovely as part of a layered trifle.

Oh, and I’m submitting this to Natasha’s 5 Star Mousse Makeover!

Roasted Butternut Squash Mousse
Printable Recipe

Ingredients:
1 butternut squash, cut in half lengthwise and seeded
1/2 tablespoon butter, melted
1/2 cup powdered sugar
1/2 cup apple cider
1 8-ounce container light whipped topping, thawed
1/2 teaspoon vanilla extract
1/4 cup toasted chopped walnuts
6 gingersnap cookies

Directions:
Preheat oven to 400˚F. Use a pastry brush to evenly brush flesh side of the squash halves with melted butter and place flesh side down on a greased cookie sheet. Bake at 400˚F for 45 minutes to 1 hour or until tender. Let squash cool for 10 minutes. Remove flesh from the squash halves with a spoon and mash with a fork until smooth (my yield was 2 cups).

Place mashed butternut squash, powdered sugar, and apple cider in a pan over medium heat and heat for 5 minutes or until sugar has dissolved. Allow to cool completely and puree in a blender until smooth.

Mix squash puree, 2 cups of whipped topping, and vanilla extract until smooth. Place into serving bowls and sprinkle evenly with nuts and remaining whipped topping. Garnish with gingersnap cookies. Makes 6 servings.

Nutrition: 220 calories, 9.8g fat, 2.5g fiber, 2.8g protein per serving
Cost: $0.93 per serving

Lemon Birthday Bars

What makes these birthday bars? The sprinkles! I just can't resist desserts covered in sprinkles, and sugar cookies with a nice thick layer of frosting are one of my favorite treats.  I recently decided to bake up some fun sprinkle covered sugar cookies with my...

Chocolate Cherry Cupcakes

It’s been a couple months since we’ve had a lab birthday to celebrate, but I finally got the chance to whip up some cupcakes for our lab manager’s big day this week! I’m usually up pretty late when I undertake a baking project in the middle of the week, but this time...

Pomegranate Blueberry Crumble

My favorite part of Trader Joe’s is the cereal aisle. They have so many unique choices! I normally have one of the high fiber/protein super nutritious ones for breakfast, but always enjoy a cup of the less healthy ones for dessert after dinner. They have one with...

Pink Lemonade Sorbet

We lived in California when I was 3 years old and one of my favorite pastimes was picking lemons from the tree in our backyard. I actually only vaugely remember the lemon tree (apparently my mom had to routinely stop me from picking too many at once), but freshly...

Strawberry Cheesecake Filled Yellow Cake

Have you had any baking disasters? I’ve had my fair share, and naturally, they all tend to occur when I’m making a treat to share at a party. One time the pecan crust just fell off the sides of a cheesecake I had made for a lab birthday celebration. Another time a...

Peanut Butter and Banana Parfaits

I may have a hard time remembering most facts, but my memory is almost perfect when it comes to recalling the details of remarkable meals. Two of my very favorite desserts we enjoyed while living in Chicago featured bananas. We devoured crispy cannoli shells filled...

Cannoli Chips

Thanks so much to everyone for the bday wishes! We’re continuing the celebration this weekend by going out for dinner and on a little shopping spree! There’s something about the seasons changing that makes me want to buy a whole new wardrobe. It feels like summer is...

Reese’s Peanut Butter Cookie Cups

I'm very excited to be featured on Jen's blog, Beantown Baker, as part of her Friday Favs series today!  You'll find my recipe there for these Reese's Peanut Butter Cookie Cups.  They have a peanut butter cookie bottom filled with a Reese's cup and are topped with a...