Is it weird when someone sends you a recipe and says: “this is a different kind of cake, it uses butternut squash, which might sound weird but it’s delicious and butternut is my favorite”. To which my first thought was: “nope not weird, in fact I have a butternut squash just sitting in my fridge, ready for action”.
Because my reality is that I buy butternut squash pretty much every week, just because…I really don’t know why but I buy it all the times even though I never put in on my planned menu…now THAT is weird! I always think I can manage to incorporate it somehow in one of our meals. Maybe I should check with my people if this is appropriate or not.
Here’s another delicious recipe from Danielle my uncle’s girlfriend. She gave me her recipe for: Spanish Cookies/Bars
Note: I had to make a few adjustments along the way because sometimes life dictates how things will fly around here. I will note my changes along the way ;)
1/4 cup golden raisin ***I dislike raisins…sorry…I used dried cranberries
2/3 cup all-purpose flour
1/3 cup whole-wheat pastry flour ***I couldn’t find the pastry kind so I used regular whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/8 teaspoon all-spice
1/8 teaspoon ground cloves
3/4 cup butternut squash puree (see below for instructions)
1/2 cup sugar
1/4 cup honey
1/4 cup canola oil
1 egg white
Preheat your oven to 350 degree F. Grease or spray a loaf pan (9X5). Set aside.
Put your raisins in a small microwave safe bowl and add water (I did 1/4 cup water). Put in your microwave for about 30-40 seconds to soften your raisins. Drain and set aside.
In a medium bowl combine your flours, baking powder, baking soda, cinnamon, ginger, salt, all-spice and ground cloves. Set aside.
In your mixer combine your pureed squash, sugar, honey and oil. Mix well. Add your egg and egg white. Scraping the side of your bowl at least once and combining well. Add your flour mixture slowly.
Using a spatula or wooden spoon fold your raisins into your mixture. Pour mixture into your prepared pan and bake in your preheated oven for 45-50 minutes until lightly brown and a toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more.
1 Butternut Squash
Preheat your oven to 375 degrees F. Grease a baking sheet. Set aside.
Cut squash in half and scoop out the loose flash and the seeds. Place cut side face down on your prepared baking sheet. Bake in your preheated oven for 50-60 minutes. Cool completely before scrapping out the flesh with a fork.
Note: you could use frozen (thawed) or canned puree but it is definitely better to use fresh squash.
Printer Friendly: Butternut Squash Cake
Peace and Being Weird Is Cool These Days,
What to do with the leftovers butternut squash? Here’s a couple of suggestions: