Butternut Squash Cake

Butternut Squash Cake

Butternut Squash Cake

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 😉

look at that gorgeous cake!

look at that gorgeous cake!

Ingredients:

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

1 egg white

How to:

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.

this batter smells amazing!  And the color is out of this world!

this batter smells amazing! And the color is out of this world!

time to cool things off

time to cool things off

a little more cooling and then we dig in

a little more cooling and then we dig in

Serve!

Squash Puree

Ingredients:

1 Butternut Squash

How to:

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.

take one last good look at this little marvel!

take one last good look at this little marvel!

Printer Friendly: Butternut Squash Cake

Peace and Being Weird Is Cool These Days,

Isabelle

What to do with the leftovers butternut squash?  Here’s a couple of suggestions:

Sausage and Butternut Squash Ravioli

One of my absolute favorite sauce: brown butter...so simple yet so perfect

One of my absolute favorite sauce: brown butter…so simple yet so perfect

Roasted Butternut Squash Pasta

mouthwatering and gorgeous

mouthwatering and gorgeous!

3 thoughts on “Butternut Squash Cake

  1. Looks good! I’ll have to give it a try. If I think my family will like it, I’ll just tell them it’s a “butternut cake” haha. The word Squash is not real popular at our house. They are learning, slowly. Like S—L—OOOOO—W—L—YYYYY

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