Why does pumpkin get all the attention at Thanksgiving when butternut squash is just as versatile and nutritious? Sabrina’s fluffy, toothsome cake confection proves that squash has a sweeter side, and you can serve it plain or frosted with her super-simple cream cheese frosting, recipe included. Squash for dessert may sound weird, but it’s a great way to sneak some nutrients into your family, and if you have leftover squash (as so many of us do), this tempting Butternut Cake is a great use for it.
1 3/4 cup unbleached flour
3/4 cup maple syrup (we like Grade B Dark it is less refined and has more mapley goodness)
2 tablespoons Greek-style yogurt
2/3 cup grapeseed oil (or any mild oil will do)
1 cup cooked mashed butternut squash or canned unsweetened pumpkin puree
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons spices (we use a combination of cinnamon, nutmeg, ginger, and cardamom)
1. Preheat oven to 350F. Place oil and maple syrup in a bowl and beat well for a minute or 2.
2. Add the eggs gradually and beat well. Then add the yogurt and beat a bit more.
3. Sift the flour, baking soda, baking powder, and spices over the mixing bowl, then add butternut puree. Beat all ingredients until just mixed.
4. Line a greased round cake tin with baking paper. Pour the mixture into the tin, then bake about 40-45 minutes or until cooked when tested with a skewer.
5. Serve warm or allow to cool completely and try it with this amazing cream cheese frosting:
Cream Cheese Frosting
Place 8 ounces light cream cheese, 1/4 cup maple syrup, and 1 teaspoon molasses in a food processor and process until smooth.
Cake serves 8 to 10.