This delicious spice cake starts with butternut squash, which keeps it moist and adds a light sweetness to the dessert, with the only additional sugar coming from pure maple syrup.
The Sunday Funday Bloggers are sharing Winter Squash Recipes today......
I am excited that the Brrrr months have arrived. September, we say goodbye to summer and the soft squash we have enjoyed all season and welcome in the Fall and Winter months of October, November, and December. These are the months to enjoy winter's hard squashes. Butternut, Acorn, Hubbard, Kabocha, Pumpkin, Delicata. I love them all.
I am hosting this first Sunday Funday of October and asked the others to share a Winter Squash recipe today. Let's see what they all brought to the table.........
- Mayuri's Jikoni: Apple & Butternut Squash Salad
- Sid's Sea Palm Cooking: Baked Acorn Squash with Butter and Brown Sugar
- A Day in the Life on the Farm: Butternut Squash Cake
- Amy's Cooking Adventures: Creamy Sausage, Tomato, & Squash Pasta
- A Messy Kitchen: Gnocchi with Roasted Squash and Sausage
- Karen's Kitchen Stories: Parmesan and Thyme Honeynut Squash
- Culinary Cam: Pumpkin-Filled Flat White Pumpkin
- Sneha's Recipe: Pumpkin Soup For Two
- Food Lust People Love: Roasted Butternut Squash Lentil Vegetable Soup
This recipe calls for 1 cup of cooked squash. It can be any squash that you have on hand. It is great if you have leftover squash. If you don't have leftover squash, I'll share an easy, peasy way I cook squash for a recipe.
Take the whole squash and prick it all over with a fork. Place it on a microwave-safe plate and cook on high for 4 minutes; turn it over and cook it for 4 minutes longer. It should start melting into itself and be easy to pierce with a fork. Set aside to cool enough to handle. Cut it in half, scoop out and discard the seeds, scrape out the flesh into a bowl, and discard the skin. This small butternut squash gave me the cup of flesh I needed for the recipe.
Yield: 12 servings
Butternut Squash Cake
This delicious spice cake starts with butternut squash, which keeps it moist and adds a light sweetness, with the only added sugar coming from pure maple syrup.
Prep time: 15 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 15 M
Ingredients
- 2/3 c. olive oil
- 3/4 c. + 3 T. pure maple syrup, divided
- 3 eggs
- 2 T. Greek yogurt
- 1 3/4 c. flour
- 1 1/2 t. baking powder
- 1 T. cinnamon
- 1/2 T. nutmeg
- 1 cup cooked winter squash (I used butternut)
- 8 oz. cream cheese
- 3 T. butter
- 1/2 t. vanilla
- pinch of salt
- 1/2 c. honey-roasted almonds, sliced, if desired.
Instructions
- Whisk together the oil and syrup. Add the eggs, one at a time, whisking well after each.
- Add the flour, baking soda, baking powder, and salt. Mix with a wooden spoon or silicone spatula until combined.
- Stir in the squash, cinnamon, and nutmeg until just mixed in, then pour into a 9" baking pan that has been treated with baking spray.
- Bake in a preheated 350* oven for 25-30 minutes, until a skewer inserted in the center comes out cleanly.
- Let the pan cool on a wire rack for 10 minutes before removing the cake from the pan. Allow to cool completely.
- In the large bowl of a stand mixer, fitted with the paddle attachment, cream together the cream cheese, butter, vanilla, syrup, and salt until light and fluffy.
- Using an offset spatula, spread the frosting over the cake and garnish with almonds, if desired.
Notes
Adapted from a recipe found at NellieBellie
Property of A Day in the Life on the Farm
This sounds so good look at that thick layer of cream cheese frosting. Oh my!
ReplyDeleteOh, yum! We love any kind of cake that uses squash. I can't wait to try this.
ReplyDelete