Butternut Squash Cake

Name: Butternut Squash Cake
Prep time: 25 min
Total time: 1 h 20 min
Yield: 16 servings
Ingredients: 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 extract; Powdered sugar

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

servings

Ingredients

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 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

STEP 1

Heat oven to 350°F. Grease bottom only of 8-inch square baking pan; set aside.
STEP 2

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl; set aside.
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.
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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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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