I don't believe so....they are colored.....anodized and I don't think that is safe for baking and besides I am quite sure it will discolor.
Linda C

Oh darn. Well I'm glad I found out in time. I guess I could use a bundt pan, even though its a bit big. I've been wanting to try this dish for awhile. It has butternut squash, flour, eggs, parmesan cheese, honey, dry mustard and onion in it. Then you set a bowl of mayo/sour cream/dill/lemon juice in the middle of the baked ring. I could probably even make it into a square/round cake.....but I think the ring would look nicer. Thanks for your input!

Can you post the recipe? Sounds interesting.

HI Barnmom. Maybe I should wait and taste it before I post it? lol!
The batter tasted a little different than I imagined it would. I think its one of those things that might needs to sit a day......plus, I think the sauce must add alot of flavor too. I was thinking it had flour, but it doesn't.
Here's the recipe:

Parmesan Squash Ring

1/2 cup chopped green onions
2 tablespoons butter
2 (12 oz) pkgs frozen mashed winter squash, thawed, or 3 cups fresh squash. (I used fresh butternut, cooked in the oven).
1 cup grated Parmesan cheese
4 eggs, beaten
1-2 tablespoons honey
1/2 teaspoon dry mustard
1/4 teaspoon pepper

Sauce
1/2 cup mayonnaise
1/2 cup dairy sour cream
1 tablespoon chopped fresh dill or
1 teaspoon dillweed
1 tablespoon lemon juice

Heave oven to 350F. Oil 5 cup ring mold. In small skillet, cook onions in margarine until tender; set aside. In large bowl, combine squash, Parmesan cheese, eggs, honey, dry mustard and pepper; mix well. Add onions; stir gently, Spoon into prepared mold. Bake at 350F for 30-40 minutes or until set. Cool 10 minutes.
Meanwhile, in small bowl combine sauce ingredients; stir until well blended. To release from mold, gently run knife around edges; turn onto serving plate. Serve with dill sauce. Garnish as desired. 6-8 servings.
The picture has green onions going around the sauce bowl, between the bowl and the ringmold, and a sprig of fresh dill.....it looks really nice. I hope it tastes as good as the picture looks! I'll let you know what I think after dinner tonight!

Sounds almost custard like. Served warm?

Don't do it barnmom!! I baked it for about 30 minutes and it was very much set. I let it cool a bit and then loosened it and turned the bundt pan over. Alot of it stuck to the bottom of the pan. It was totally undone. I collected all the parts I could and put them on a cookie sheet and baked them another 15 minutes, and it was still seeming raw.
And it tastes horrible! Maybe it needs a ring mold without any indentations to not stick??
I wish I could show you the picture of it. I believe its out of a Better Homes and Gardens cookbook. The picture looks almost cake-like. That's why I was surprised that there wasn't any flour. I wonder if it was an error on their part??
I would love for you to try it and tell me if I really did something wrong, but I followed the directions.......so I wouldn't want you to waste your time or ingredients. I just might have to enter this in the post about "your worst recipe".......lol!
I sure went to alot of trouble for this.......baking the squash, etc.....and I'm not sure its even edible. My husband is very open to trying anything....so I'll make a little of the sauce and we'll give it a try at dinner.....but I can't imagine its going to improve much by then. What a bummer! I think I'll stick to eating my butternut squash with butter and brown sugar.
This is a perfect example of why we should never make something for a special occasion without trying it first. I was going to take this to our Thanksgiving get-together. That would have been sad. lol!

I scanned the cookbook picture of it. I was going to take a picture of mine, but decided it would be too humiliating!
Doesn't it seem impossible for those ingredients to make something that looks like this pic?? I really think they left something like flour out.

Hmmm. I searched for something similar and found this:

Summer Squash Ring
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

INGREDIENTS:

* 3 cups summer squash, sliced, cooked, and drained
* 1/4 cup melted butter
* 1/4 cup milk
* 3 eggs, well beaten
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1 cup buttered bread crumbs
* 1 tablespoon onion, minced

PREPARATION:

Mash squash or force through colander. Add remaining ingredients; blend well and turn into a well greased ring mold. Set ring in pan of hot water and bake at 350ð for 45 minutes or until knife comes out clean when inserted near center.

Place serving dish over ring then turn dishes over quickly. Center may be filled with buttered peas, carrots, or other vegetables.

It doesn't have flour but it does have bread crumbs instead of parmesan.

After considering that recipe, I think combining mustard with honey and parmesan and squash is odd. Plain squash is pretty good on its own. I bet all that parmesan melted and stuck to the pan.

I wonder if they meant summer squash all along? But you can't buy that in frozen packages, right?

Typical example of a recipe "thought up" by someone working for a magazine who is 27 lives on Chinese take out.
About 6 more eggs would meke it set up....but 3 cups of squash will not turn to a custard with 4 eggs beaten in. Think of it....you mix 2 eggs into a cup of squash with 1/3 cup grated cheese....do you really think it will set up?
And mustard and butternut squash? EWWW!!
The picture is lovely but it's done by a food stylist and is likely made of plastic.
Linda C

linda....do you think they meant yellow squash, and have you ever seen that in a frozen package?

Nope....that's what they meant....those packages of frozen squash...Likely the food stylist froze it before she tried to remove it from the pan....and dipped the pan into hot water to release the mold.
My DIL once made a "squash dip" for thanksgiving....got the recipe out of a magazine which will remain nameless, known for healthy recipes. She cooked and pureed and strained and seasoned and it was awful! I suggested adding some cream cheese and lots of sherry wine but she didn't aant to change the recipe too much....but she did add a little bit of sherry....but it was certainly not good.
Another time a friend was making a pumpkin soup from a cook book for a fall pot luck....and the soup was awful and she called me to ask if I could fix it. It tasted like un cooked pumpkin pie without the eggs and milk....had both onions and cinnamon and ginger Blech! I removed 2/3 of the pumpkin added lots of green onions, chicken broth, garlic and green chilis and cumin....finally it was delicious!
Linda C

Thanks Linda,
Well.....as I suspected, my husband liked it! But he will eat ANYTHING and say its good. I'm not a picky eater, but this was sooooo disgusting. It was sort of bitter. And the other ingredients did absolutely nothing for the squash. Give me that brown sugar and butter with it any day! hahaha I'm almost tempted to throw out the page from the cookbook. I think the nice picture lured me in. haha