This easy snack cake combines squash and ginger–great flavors of fall.
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1 cup all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup peeled shredded butternut squash
3/4 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, melted
1 large Land O Lakes® Egg
1 1/2 teaspoons ginger puree or finely grated fresh ginger root
1 teaspoon vanilla
*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.
Heat oven to 350°F. Grease bottom only of 8-inch square baking pan; set aside.
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl; set aside.
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.
Spread batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar.
Look for ginger puree in jars and squeeze tubes in the produce or ethnic sections of the supermarket.
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.