foodie fridays: pumpkin mousse with candied squash
I think the story of Cinderella was on to something.
First, always make friends with a mouse named Gus. He is hands down my favorite character in the movie. Gus may not be on top of everything all the time. More often than not, he finds himself tangled in situations with a repulsive cat named Lucifer. Yet, his laugh is contagious and he will always make you giggle. Plus, he’s always good for a slice of cheese.
Second, step siblings who are off-the-rocker-got-hit-with-the-ugly-stick-tear-a-part-your-dress crazy, probably have serious daddy issues. Pay no attention to them and encourage the necessity of seeing a therapist.
Last, nothing ever good happens after midnight. Clearly, the fairy godmother didn’t want Cinderella to get deep into the giggle juice and make a scene at the ball. The prince totally would have had second thoughts if she would have stuck around afternoon midnight. Could you imagine her trying to explain her pumpkin ride while three sheets to the wind? Awwwwkward.
And speaking of magical pumpkins, did you know that a gaggle of two-snaps up food bloggers and I are dedicating an entire week to nothing but pumpkin recipes?!! I know. Totes magical. We are leaving no pumpkin unpicked, carved, baked, sautéed, or whipped. This week is like one GIANT pumpkin makeover and you are getting VIP access to all of these fabulous recipes.
Not to toot my horn <TOOOOOOOOT!!!!>. Sorry. Where are my manners? Jeez. But fo’ reals, I need to tell you about this pumpkin mousse. Okay really, I need to tell you about candied squash. Did you know you can candy a vegetable?
PSA: Hey parental units, if you want your kids to eat vegetables just candy the suckers. I didn’t know you could do these things until last week. Basically you simmer the squash in some simple syrup with a splash of pepper, and BOOM! Candied squash.
Plop it on top of some delicately whipped pumpkin mousse and you have yourself one award winning, Emmy approved makeover.
Don’t forget! Make sure and check out the rest of the magical pumpkin crew:
Beka: @ Kvetchin’ Kitchen – Pumpkin Streussel Bread
Kirsten @ Comfortably Domestic – Pumpkin Cinnamon Rolls
Jeanne @ Inside NanaBread’s Head – Pumpkin Hazelnut Waffles with Cinnamon Honey Butter
Carrie @ Bakeaholic Mama – Pumpkin Pie Macaroons
Megan @ Country Cleaver – No Bake Cheesecake Pumpkin Cheese Caramel Cones
Allison @ Decadent Philistines Save the World – Pumpkin Marshmallows & Pumpkin Spice Syrup
Shana @ Pineapple and Coconut – Creamy Maple Bacon Pumpkin Risotto
Anne @ From My Sweet Heart – Pumpkin Donuts with Cream Cheese Icing and Candied Pepitas
Kat @ Tenaciously Yours – Marbled Pumpkin Gingersnap Tart
Mads @ La Petite Pancake – Pumpkin Spice Cake with Maple Frosting
Yours Truly – Pumpkin Mousse with Candied Squash
Kirsten @ Comfortably Domestic – Pumpkin Kiss Cookies
Madeline @ Munchin’ in the Mitten – Savory Pumpkin Tart
Beka @ Kvetchin’ Kitchen – Pumpkin Scones
Monica @ The Grommom – Pumpkin Ice Cream
Pumpkin Mousse with Candied Squash
for the mousse:
3/4 cup pumpkin puree
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
3 egg whites, room temperature
1 cup whipping cream
for the candied squash:
1/2 cup granulated sugar
1/2 cup water
1 teaspoon vanilla extract
1/2 teaspoon finely ground black pepper
1 cup diced butternut squash
Cool whip, garnish
for the mousse:
In a mixer fitted with a whisk attachment, whisk cream until fluffy. Set aside. In a mixer fitted with a whisk attachment, blend egg whites and cream of tarter until frothy. Slowly add the granulated sugar. Whisk until soft peaks form. Set aside.
To make the mousse, combine pumpkin with meringue. Gently fold until well combined. Then gently fold in whipping cream. Place pumpkin mousse in fridge to let it chill for at least 30 minutes. Serve with candied squash on top and cool whip.
for the candied squash:
Place sugar, water, extract, and pepper into a medium saucepan. Stir to combine. Bring to a boil and stir until the sugar has dissolved. Place the butternut squash into the saucepan and cook the squash in the pepper sugar mixture until tender, glossy, and sugary perfection! Probably about 10 to 15 minutes. Be patient. Trust me, it's worth it! You'll want to let the squash cool before you plop it on top of the mousse and cool whip.
candied squash from Food and Wine MagazineAll images and text ©
Wow…this sounds SO good! I’m loving pumpkin everything lately, so a week full of pumpkin sounds good to me!
Thanks, Amy! I hope you have a wonderful weekend!
This looks crazy insanely delicious! That candid squash look so good!! Perfect for this cold VERY snowy day! 🙂
Indeed! Thanks, Tieghan! And stay warm:)
It all makes sense now…no good things happen after midnight! Except sleep, that’s it 😉 I had no clue you could candy squash either and I’m psyched to find this out. The whole thing looks amazing..the mouse to the candied squash to the I need this in my mouth 🙂
I know! Total life changer if you ask me! Have a fab weekend, Julia!
I’m totally sold on the pumpkin mousse, but the candied squash is what really makes this awesome!
Thanks, Kelli! I think I am going to candied all my veggies from now on:)
hahahahhahahaah giggle juice. That whole third step about Cinderella sent me into a laughing fit! I literally pictured her tipsy with one shoe, trying to explain how the pumpkin turns into a carriage…the prince would have looked her like she was bat shit crazy and there never would have been a happy ever after fairytale. lol I like your version MUCH better! 😛
On another note, Now I want to candy everything. That sounds incredible!
Ha! So glad I could make you giggle:) Thanks, Alaina!
What great advice about eating vegetables, think it’ll work on my husband? The mousse looks exquisite, I am loving the pumpkin action!!
Thank you, Anna! I hope you have a fabulous weekend!
This actually sounds an awful lot like my grandma’s pumpkin chiffon pie recipe–only in crustless form! So I know it has to be just as good. 🙂 The candied squash garnish is an especially great idea.
Whuuuat? You can candy a pumpkin? Shut up!
I bought two small pie pumpkins at the farmers market last weekend. I think one needs to be baked into a pie and the other needs to be candied now. Thanks for the great tip! I had no idea. -jeanne
PS – Gus was my favorite, too!
First of all….GORGEOUS photos, Lauren! And not only does the mousse look divine….but I don’t know how the candied pumpkin ever made it out of the pan to top them! All I would need is a fork to taste one…and they’d be GONE! Go ahead and toot your horn on this one sister….you deserve it! TOOT TOOT!!! : )
1. I had no idea that you could candy a vegetable, even though now that you say this, I am imagining endless options for thanksgiving dinner!
2. Love the Cinderella story you snuck in alongside this, lady. You are just a wonderful story teller. XO
I would have to agree that pretty much all important lessons in life could be learned from watching Cinderella. And that is why my future children will watch Disney movies in lieu of public broadcasting.
PUMPKIN. = my life. I neeeeedddd this mousse.
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