This recipe came from The Better Baker. I don’t normally repost my friend’s recipes but she posted this recently and I just HAD to make it (and share!) The original recipe is called Winter Squash Squares, but you will see that I’ve adapted it slightly.
Make sure you go and check out her blog after you’ve made this cake yourself. It’s fabulous (the cake and the blog) and you will find so many yummy things to try. The best thing about this cake is that it tastes just like a spice cake so the kids won’t even know they’re eating squash!
2 cups flour (1/2 whole wheat & 1/2 unbleached)
2 cups organic sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt
4 eggs, beaten
2 cups butternut squash, *cooked and mashed
1/2 cup EVOO
1/2 cup applesauce
1. Preheat oven to 350*. Grease 10 x 15 x 1 baking dish.
2. In a large bowl, combine flour, sugar, baking powder and soda, cinnamon and salt. Stir in eggs, squash, oil add applesauce; mix well. Pour into prepared pan. Bake 25-30 minutes or until toothpick inserted comes out clean. Cool on a wire rack.
*To cook butternut squash: halve and seed. Oil a baking sheet and place the two halves cut-side down on the sheet. Bake at 400* for about 45 minutes. Once cooled you can scoop out the flesh.
For the frosting use my Cream Cheese Frosting recipe and add 1/2 tsp pumpkin pie spice (or nutmeg if it’s all you have).
Cream Cheese Frosting
2 (8 oz) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners sugar
1 tsp. vanilla extract
Don’t forget to add the pumpkin pie spice!
*In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Store in the refrigerator after use.
3. Prepare frosting and frost cooled cake. Sprinkle with nuts if desired and cut into squares. Makes 3-4 dozen squares, depending on size.
Pumpkin would make an excellent substitute.
ENJOY! And don’t forget to tell The Better Baker how awesome her cake is 🙂