Butternut Squash Cake
Butternut Squash Cake
This easy snack cake combines squash and ginger–great flavors of fall.
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25 min
Prep Time
1 hr 20 min
Total Time
16
servings Ingredients
1 cup all-purpose flour
1 12 teaspoons pumpkin pie spice
1 teaspoon baking powder
12 teaspoon baking soda
14 teaspoon salt
1 cup peeled shredded butternut squash
34 cup firmly packed brown sugar
12 cup Land O Lakes® Butter, melted
1 12 teaspoons ginger puree or finely grated fresh ginger root
1 teaspoon vanilla extract
Powdered sugar
*Substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. **Substitute 1/4 teaspoon ground ginger.
How to make
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STEP 1
Heat oven to 350°F. Grease bottom only of 8-inch square baking pan; set aside.
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STEP 2
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl; set aside.
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STEP 3
Combine squash, brown sugar, butter, egg, ginger and vanilla in bowl. Beat at medium speed until well mixed. Add flour mixture; beat at low speed until well mixed.
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STEP 4
Spread batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar.
Tip #1
Look for ginger puree in jars and squeeze tubes in the produce or ethnic sections of the supermarket.
130 Calories
6 Fat (g)
30 Cholesterol (mg)
160 Sodium (mg)
18 Carbohydrates (g)
1 Dietary Fiber
1 Protein (g)
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Butternut Squash Recipes
Sweet, earthy and hearty — butternut is a favorite among squash lovers. It holds its shape in stews, gratins and risotto and makes a silky smooth puree for fall and winter baked goods.
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