When I first arrived in Cape Town 6 years ago, I was amazed at the overwhelming choice of butternut. We had a family joke when we arrived in a restaurant. We would try to guess how many menu items would have butternut in them. So, years later, here I am coming up with my own versions of what to do with butternut squash. This recipe is an adaptation from bakingdevils blog who also supports my belief that something great can come out of leftovers.
Rather than let roasted butternut squash go to waste, use leftovers for a delicious cake!
BUTTERNUT CAKE
- 1C roasted butternut
- 1C flour
- 1/2C dried cranberries or raisins
- 1/2C chopped pecans
- 1/3 cup vegetable oil
- 1 cup raw cane sugar or light brown sugar
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt[br][b]the glaze:[/b]
- 1/3C fresh lemon juice
- 1/3C icing sugar
- 4 tbsp of honey
- Preheat oven to 180C (375F)
- Beat the oil, sugar and eggs together then add mashed squash to the mixture.
- Mix together the dry ingredients and add to the squash mixture.
- Add dried cranberries and chopped nuts at the end.
- Pour into a greased springform pan.
- Cook in the center of the oven for 40-50 minutes.
- Pour into a greased springform pan.
- Cook in the center of the oven for 40-50 minutes.[br][b]the glaze[/b]
- Heat the ingredients for the glaze together on low heat until sugar has dissolved.
- Once caked is baked, remove from oven.
- With a wooden skewer, poke holes all over the top of the cake and pour glaze over the holes.
- Let the cake sit in the cake pan for at least 30 minutes
- Serve with some freshly whipped cinnamon cream.
Wheat-free version:
½ C oat flour
¾ C rice flour
1/2 cup dried cranberries or raisins and chopped pecans
1/3 cup vegetable oil
1 cup raw cane sugar or light brown sugar
3 eggs
1 tsp baking powder
1 tsp baking soda
*To make oat flour, place oats in a food processor and run until oats are reduced to flour consistency
This wheat-free version is less dense but also intriguing
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