Tantalize your taste buds with the delectable Squash Cake, a symphony of flavors that will transport you to culinary bliss. This exceptional cake showcases the humble squash, transformed into a moist and tender masterpiece. Embark on a culinary journey with four enticing recipes, each offering a unique twist on this classic treat. From the traditional Squash Cake with its comforting warmth to the decadent Chocolate Squash Cake with its rich, indulgent taste, these recipes cater to every palate. Gluten-free and Vegan options ensure that everyone can savor the goodness of squash in cake form. Prepare to be captivated by the harmonious blend of spices, the velvety texture, and the burst of flavors that define the Squash Cake.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERNUT SQUASH CAKE
Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 15
Number Of Ingredients 19
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, Carbohydrate 72 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 53 g, TransFat 1/2 g
SUMMER SQUASH POUND CAKE
This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It's not overly sweet, so it appeals to everyone. -Lisa Brockwell, Necedah, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.
Nutrition Facts : Calories 310 calories, Fat 11g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 213mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERCUP SQUASH COFFEE CAKE
My father grows a large buttercup squash patch, so each fall, I get an ample amount of his harvest. I make this treat to share with my co-workers. They rave about the moist cake, the crunchy streusel and the applesauce between the layers. -Mary Jones, Cumberland, Maine
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 27
Steps:
- In a small bowl, combine the first 6 ingredients. Cut in butter until crumbly; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Beat in 1 egg at a time, beating well after each addition. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Spoon half into a greased 9-in. springform pan., Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan., Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake.
Nutrition Facts : Calories 351 calories, Fat 14g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 260mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
ROASTED BUTTERNUT SQUASH PUDDING CAKE
Provided by Food Network
Categories dessert
Time 3h50m
Yield 10 to 12 servings
Number Of Ingredients 28
Steps:
- Special equipment: a candy thermometer, an 8-inch ring mold and a kitchen torch
- For the squash: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Toss the butternut squash with the sugar and cinnamon in a large bowl. Spread out the squash on the prepared baking sheet. Cover with more foil and secure the edges. Roast until fork-tender, about 20 minutes. Remove the foil from the top and continue to roast until slightly golden, about 10 more minutes. Let cool and then puree in a food processor and set aside.
- For the pecan jaconde: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a stand mixer fitted with a whisk attachment, whip the egg whites until frothy. Slowly add the granulated sugar and salt and whip until stiff peaks form. Add the egg yolks slowly and continue whipping until combined, about 2 minutes.
- Sift in the flour in 3 stages, folding carefully to prevent deflating and making sure there are no lumps. Fold in the melted butter.
- Spread on the prepared baking sheet and sprinkle with the pecans. Bake until golden, 10 to 12 minutes. Allow to cool and cut into two 8-inch circles. Tip: leftovers can be use in a trifle
- For the pecan rum cake syrup: Bring the granulated sugar, pecans and 1 cup water to a boil in a small saucepan. Boil for three minute or so to release the pecan oils. Remove from the heat and add the rum. Use warm to moisten the sponge while assembling the cake
- For the butternut squash pudding: In a pot, bring the sugar, cream, condensed milk, cinnamon sticks, pumpkin pie spice and 1 cup of the milk to a boil.. In a medium bowl, mix the cornstarch with the egg yolks and remaining 1/2 cup milk.
- Remove the cinnamon sticks carefully from the milk mixture and temper the cornstarch mixture with it, whisking the hot mixture by the ladleful into the cornstarch mixture. Return the tempered mixture to the pot and add 2 cups of the squash puree (reserve the remaining puree for another use). Cook on medium-high heat, stirring constantly, until the pudding thickens, 8 to 10 minutes. Remove from the heat, add the vanilla and butter and mix until incorporated.
- For the marshmallow meringue: In a small pot, bring the granulated sugar and 6 tablespoons water to a boil. Cook to 240 degrees F or the soft ball stage. Once the syrup has reached 210 degrees F, start whipping the egg whites. As soon as the syrup reaches 240 degrees F, add the syrup to the egg whites while whipping. Add the melted marshmallow and pumpkin pie spice and whip until cooled, 5 to 10 minutes.
- To assemble the cake: Use an 8-inch ring mold. Place a layer of pecan joconde sponge on the bottom and drench with half the syrup. Cover with a layer of the warm pudding as thick as the cake. Repeat with another layer of cake and pudding. Allow to cool in the refrigerator until the pudding sets, about 20 minutes. Once cooled, remove from the ring and decorate with the marshmallow meringue all around the cake. Torch the outside of the cake gently to create a brulee look. Decorate with cape gooseberries and chopped pecans, if using.
BUTTERNUT SQUASH CAKE
Make and share this Butternut Squash Cake recipe from Food.com.
Provided by Jamie Lynne
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix first 4 ingredients and beat well, then add sifted ingredients.
- Add squash.
- Fold in chopped nuts.
- Bake in greased tube pan at 350 degrees for about 1 hour or until done.
BUTTERNUT SQUASH LAYER CAKE
The recipe for this lovely tall cake with its yummy old-fashioned frosting has been in our family for as long as I can remember.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10-12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in squash and maple flavoring. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks., For frosting, in a heavy saucepan, combine the brown sugar, egg whites, water, cream of tartar and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160°, about 8-10 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 524 calories, Fat 15g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 310mg sodium, Carbohydrate 92g carbohydrate (63g sugars, Fiber 2g fiber), Protein 8g protein.
BUTTERNUT SQUASH BUNDT CAKE
A very good year in my garden for butternut squash. I've been looking for ways to use them up. I altered a sweet potato recipe and this came out delicious.
Provided by cookn4mytwins
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray a 12-cup bundt pan with cooking spray.
- Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- Beat the butter and sugar until creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Add the vanilla.
- Add the flour mixture alternately with the squash. Mix until well blended.
- Pour into the prepared bundt pan.
- Bake for 60 minutes. Stick a toothpick in the middle of the cake to see if it comes out clean. If not, bake for 5 more minutes.
- Repeat if necessary.
- Remove pan from oven and place on a wire rack for 10-15 minutes. Remove cake from pan and let cool on rack.
HEALTHY GINGERBREAD SPICE CAKE WITH BUTTERNUT SQUASH PUREE
Even though I live in balmy south Florida, where it is pretty much summer year round, I still like to 'get into' the seasons by cooking something festive and seasonally appropriate. I started slowly spiking my recipes with ultra-healthy ingredients (flax, wheat germ, hemp seeds, chickpea puree, etc.) This is a vegetarian and dairy-free recipe.
Provided by Ivy Larson
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h5m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan with 1 teaspoon coconut oil.
- Place 1/4 cup coconut oil in a microwave-safe bowl; heat in microwave until melted, about 30 seconds.
- Mix flour, ground flaxseeds, ginger, baking soda, cinnamon, allspice, and sea salt in a large bowl.
- Combine brown sugar, melted coconut oil, and egg in a separate large bowl; add squash puree, coconut milk, molasses, and vanilla extract and mix well. Stir flour mixture into squash mixture until batter is smooth. Pour batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool for 5 minutes before turning cake onto a wire rack to cool completely.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 41.7 g, Cholesterol 18.6 mg, Fat 10.4 g, Fiber 4.6 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 186 mg, Sugar 15.4 g
SQUASH CAKE
Make and share this Squash Cake recipe from Food.com.
Provided by sheila
Categories Breads
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- At low speed, beat the squash, eggs, sugar and oil.
- In another bowl, beat flour, cinnamon, salt, baking soda and baking powder.
- Gradually mix together.
- When mixed, add raisins and walnuts.
- Put in tube pan.
- Bake at 350°F degrees for 1 hour.
KABOCHA SQUASH CAKE WITH BROWN SUGAR CREAM
Provided by Will Goldfarb
Categories Cake Beer Milk/Cream Dessert Bake Vanilla Squash Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- For brown sugar cream:
- Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.
- Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.
- For cakes:
- Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.
- Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.
BUTTERNUT SQUASH CAKE ROLL
Elizabeth Nelson of Manning, North Dakota is sweet on squash! Her pretty dessert is perfect for an autumn special occasion.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Line bottom of a 15x10x1-in. pan with parchment., In a large bowl, beat eggs on high speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon colored, about 2 minutes. Stir in squash. In another bowl, whisk together flour, baking soda and cinnamon; fold into squash mixture. Transfer to prepared pan, spreading evenly. Sprinkle with walnuts., Bake until a toothpick inserted in center comes out clean, 13-15 minutes. Cool on a wire rack 10 minutes. , Invert onto a tea towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a bowl, beat first four filling ingredients until smooth. Unroll cake; spread filling over cake to within 1 in. of edges. Roll up again, without towel; trim ends. Place on a platter; seam side down. Refrigerate, covered, 1 hour. If desired, dust with additional confectioners' sugar before serving.
Nutrition Facts : Calories 364 calories, Fat 19g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 238mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
KABOCHA SQUASH CAKE
"Yokan is a very sweet dessert often eaten with Green Tea" Serve this version with fruit.
Provided by That is Dr House to
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off hard part from top and bottom of Kobocha then cut into 3 to 4 wedges. Scoop out the seeds and cut into chunks.
- Steam in steamer, covered, for 15 minutes over med heat then use a chopstick and see if it can be pushed into center easily. Remove and leave covered for 5 minutes.
- Remove skin. Mash flesh and push thru sieve or process in food processor. Transfer to mixing bowl and add rest of ingredients. Mix well.
- Roll out makisu sushi mat as if you were making sushi. Wet muslin slighly and lay on mat. Spread mix on evenly. Hold nearest end and tightly roll up to other end. Close both other ends by rolling up or folding over muslin.
- Put roll in steamer for 5 minutes. Remove from heat and let rest 5 more minutes.
- Open the makisu when roll has cooled. Cut into 1 inch thick slices and serve cold on plates with thinly sliced nashi and kaki if desired.
Nutrition Facts : Calories 83.3, Fat 2.2, SaturatedFat 0.8, Cholesterol 94.4, Sodium 152.8, Carbohydrate 14.5, Fiber 1.5, Sugar 4, Protein 2.4
BOURBON SQUASH CAKE
Move over pumpkin, there's a new squash in town. Acorn squash makes this cake super tender and moist. Baked perfectly even, it's slightly golden outside and tender inside. It just melts in your mouth. Simple old-fashioned ingredients create a wonderful treat. The bourbon gives a very slight flavor (but it's not harsh) and is a...
Provided by Kellie Parker
Categories Cakes
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Preheat oven 350 degrees. Coat bundt pan with cooking spray.
- 2. Small bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- 3. In a large bowl stir together sugar, oil, eggs, and squash until blended.
- 4. Beat in flour mixture until moistened.
- 5. Beat in bourbon.
- 6. Pour batter into pan.
- 7. Bake until toothpick comes out clean, 45 to 50 minutes.
- 8. Let cool in pan 15 minutes.
- 9. Run a knife around edges. Turn out onto a rack.
- 10. Then dust with confectioners' sugar... Enjoy!
BUTTERNUT SQUASH NUT CAKE
This cake is my favorite to bake because it brings back warm memories of a dear friend who gave me the recipe. And since it's my husband's favorite to eat, I make it often. It's usually my first choice when I'm asked to bring a dish for potlucks, and it's always a hit.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16-18 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition Beat in squash. (Mixture will appear curdled.) Combine the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans. , Pour batter into a greased and floured 10-in. tube pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan about 45 minutes. , Remove from pan and cool on wire rack. For frosting, combine the brown sugar, butter and cream in a medium saucepan; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. , Transfer to a large bowl; cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake.
Nutrition Facts :
BUTTERCUP SQUASH COFFEE CAKE
From Taste of Home. We enjoy this nicely spiced, moist cake with the crunchy streusel and the applesauce between the layers. I substitute freshly ground whole grain flour for the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.
Provided by Sweet Diva MJ
Categories Breads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 24
Steps:
- Combine the first six ingredients.
- Cut in butter until crumbly; set aside.
- In a mixing bowl, cream shortening and sugar.
- Beat in eggs, one at a time.
- Beat in squash and vanilla.
- Combine dry ingredients; gradually add to creamed mixture.
- Spoon half into a greased 9-in.springform pan.
- Spread applesauce over batter.
- Sprinkle with half of the streusel.
- Spoon remaining batter evenly over streusel. Top with remaining streusel.
- Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing sides of pan.
- Combine glaze ingredients; drizzle over coffee cake.
- Yield: 10-12 servings.
Nutrition Facts : Calories 420.6, Fat 16.9, SaturatedFat 5.4, Cholesterol 51.5, Sodium 317.1, Carbohydrate 63.4, Fiber 2, Sugar 36.8, Protein 5.3
ZUCCHINI & SUMMER SQUASH "CAKE" CASSEROLE
I adapted this recipe from an old Bisquick recipe. You can add pre-cooked meat, more cheese (I used a 3 cheddar blend) or use just the squash or just the zucchini. I have substituted the Salt and Pepper with Italian Seasoning (1 TBSP) or Southern Plate's Zesty Bread Seasoning (1 TSP). You can even add a splash of your Favorite ...
Provided by Barbara Miller
Categories Other Main Dishes
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Spray a 9" x 2" round cake pan. Set it aside. (The pan needs to be at least 2" deep to prevent spill-overs.)
- 2. Add the Zucchini, Squash and Onion to a large mixing bowl.
- 3. Add the Mayonnaise to the bowl.
- 4. Break the eggs into the bowl.
- 5. Add the Baking Mix to the bowl.
- 6. Add the cheese to the bowl.
- 7. Add the salt and pepper to the bowl.
- 8. Stir everything together. Leave no lumps. Make sure all of the vegetables are moistened with the mixture.
- 9. Pour the contents of the bowl into the prepared pan. Smooth the top evenly.
- 10. Place the pan in the oven (rack should be in the upper third of the oven) and bake on 350 for 45 to 55 minutes. The top will be golden brown and a knife will come out clean when inserted into the middle.
- 11. Carefully remove from the oven and allow to cool in the pan 10-15 minutes before cutting. Can be cut into 4 large servings or 8 smaller wedges.
- 12. Refrigerate leftovers. Reheat the smaller wedges in the microwave for 30 seconds (for 1 serving.)
BUTTERNUT SQUASH CAKE
Number Of Ingredients 23
Steps:
- Make the cake Position a rack in the center of the oven and heat the oven to 325°F. Butter and flour a 10-cup Bundt pan; tap out excess flour. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 1 minute. Add the oil and beat until combined, about 15 seconds. Add the eggs one at a time, mixing well on low speed. Add the vinegar and vanilla and mix again until just combined. Add half of the flour and the baking soda, salt, ginger, and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk. Stir the crystallized ginger and squash into the batter and transfer the batter to the prepared pan; smooth the top with a rubber spatula. Bake until a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan. When the cake is completely cool, transfer it to a serving plate. Make the icing In a medium bowl, whisk the sugar, buttermilk, vanilla, nutmeg, and salt until smooth. Add more buttermilk, a few drops at a time, as needed, until the icing is pourable but still quite thick. Pour the icing back and forth in thick ribbons over the cooled cake. Sprinkle the ginger on top. Let the icing set at room temperature, about 45 minutes, before serving. make ahead tips This cake can be made a day or two in advance. After the icing has set, wrap the cake in plastic and refrigerate. Let come to room temperature before serving. nutrition information (per serving): Calories (kcal): 510; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 6; Protein (g): 5; Monounsaturated Fat (g): 8; Carbohydrates (g): 80; Polyunsaturated Fat (g): 3; Sodium (mg): 380; Cholesterol (mg): 60; Fiber (g): 2; Ppp
JAPANESE SQUASH CAKE
This is a Japanese squash cake that is usually served at tea time.
Provided by Jennifer
Categories World Cuisine Recipes Asian Japanese
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Cut off the hard part from the top and bottom of the squash; cut into 4 wedges. Scoop out seeds with a spoon and cut into chunks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil over medium-high heat. Add squash, cover, and steam until tender and a chopstick is easily pushed through the center, 12 to 15 minutes. Remove and leave covered for about 5 minutes.
- Remove skin from the squash and mash flesh by using a food processor or by pushing it though a sieve with a wooden spoon into a bowl.
- Transfer mashed squash to a mixing bowl. Add flour, egg yolks, water, cornstarch, sugar, salt, and cinnamon. Mix well.
- Roll out a sushi, or makisu, mat as if you were making a sushi roll. Wet a dish towel or muslin cloth slightly with water and lay on the mat. Spread squash mixture evenly on top. Hold the nearest end and tightly roll up the mat to the other end. Close both outer ends by rolling up or folding the towel.
- Place the rolled squash mixture in the mat back into a steamer insert in a saucepan; steam for 5 minutes. Remove from heat and let sit for 5 minutes. Open the sushi mat and cut the cake into 1-inch thick slices. Serve cold on 4 small plates with Asian pears and/or persimmons.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 21.4 g, Cholesterol 102.4 mg, Fat 2.3 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 149.9 mg, Sugar 8.3 g
Tips:
- Choose the right squash: Use a variety of squash that is firm, ripe, and has a sweet flavor. Butternut squash, pumpkin, and acorn squash are all good choices.
- Roast the squash: Roasting the squash brings out its natural sweetness and flavor. Be sure to roast the squash until it is tender and slightly caramelized.
- Use fresh ingredients: The fresher the ingredients, the better the cake will taste. Use fresh eggs, butter, and milk.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the ingredients just until they are combined.
- Bake the cake in a greased and floured pan: This will help prevent the cake from sticking to the pan.
- Let the cake cool completely before frosting it: This will help the frosting set properly.
Conclusion:
Squash cake is a delicious and versatile dessert that can be enjoyed year-round. With its moist texture, sweet flavor, and beautiful presentation, it is sure to be a hit at any gathering. So next time you're looking for a special treat, give squash cake a try. You won't be disappointed!
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