BUTTERNUT SQUASH CAKE RECIPE RECIPES

Name: Butternut Squash Cake
Prep time: 20 min
Total time: 2 h
Yield: 15
Ingredients: 3/4 cup butter, softened; 1 1/2 cups granulated sugar; 3 eggs; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 1/2 cups Gold Medal™ all-purpose flour; 3/4 cup buttermilk; 2 cups shredded peeled butternut squash (1 small); 1/2 cup chopped walnuts; 1/2 cup butter, softened; 1 package (3 oz) cream cheese, softened; 4 cups powdered sugar; 2 to 4 tablespoons milk; 1 1/2 teaspoons maple flavor; 1/2 cup chopped walnuts

BUTTERNUT SQUASH CAKE RECIPE - BETTYCROCKER.COM

Butternut Squash Cake Recipe - BettyCrocker.com image

Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Yield 15

Number Of Ingredients 19

Ingredients

3/4 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups Gold Medal™ all-purpose flour
3/4 cup buttermilk
2 cups shredded peeled butternut squash (1 small)
1/2 cup chopped walnuts
1/2 cup butter, softened
1 package (3 oz) cream cheese, softened
4 cups powdered sugar
2 to 4 tablespoons milk
1 1/2 teaspoons maple flavor
1/2 cup chopped walnuts

Steps:

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

Nutrition Facts : Calories 530 , CarbohydrateContent 72 g, CholesterolContent 90 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 320 mg, SugarContent 53 g, TransFatContent 1/2 g

BUTTERNUT SQUASH CAKES | ALLRECIPES

Butternut Squash Cakes | Allrecipes image

Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish.

Provided by Chef John

Categories Side Dish Vegetables Squash

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
¼ cup diced onion
2 cups grated butternut squash, packed
1 teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 large egg, beaten
¼ cup garbanzo-fava bean flour (such as Bob's Red Mill®)
3 tablespoons corn flour (such as Bob's Red Mill®)
2 tablespoons olive oil
¼ cup sour cream for garnish
2 tablespoons pumpkin seeds for garnish

Steps:

Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
Top with sour cream and pumpkin seeds before serving.

Nutrition Facts : Calories 250.3 calories, CarbohydrateContent 20.6 g, CholesterolContent 52.8 mg, FatContent 17 g, FiberContent 3.6 g, ProteinContent 5.9 g, SaturatedFatContent 4.1 g, SodiumContent 251.4 mg, SugarContent 2.2 g

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