I have a serious disability: I am completely unable to go into a grocery store and buy only one item. Even if I only go there with the intention of buying one thing – I won’t take a cart, and won’t even grab a basket… I just can’t help myself! The bright fresh produce, the meal ideas racing though my mind as I stroll down the aisles… It’s all too good. Tonight, it started with flour. I needed flour. Simple. Quick. Flour. I know what aisle it’s in. I could have gone straight there. But it was all over when I saw the strategically placed peaches. On sale. I could use some fruit! You know, I should probably look at what else is on sale, just out of curiosity… what’s this big red flashy sign? 99 cents a pound for butternut squash? Well, I have always wanted to try it. But what would I do with it? I’d figure that out later.
Butternut squash cake. Don’t wince. Don’t cringe. Don’t question. Just try it. Love it. And never doubt me.
Butternut Squash Cake
an original recipe by Allison Sklar
what you’ll need
• 1 cup cooked butternut squash, mashed
• (see instructions below)
• ½ cup butter
• 3 tbsp olive oil
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 tbsp vanilla
• 2 cups all-purpose flour
• 1 tsp. baking powder
• ¼ tsp baking soda
• 1 tbsp cinnamon
• Other spices optional
how to do it
Squash prep: Microwave half of a medium sized butternut squash, wrapped in a paper towel, for about 4 minutes, until rind begins to soften. Remove from microwave, peel off rind, cut squash into cubes and return to microwave for another 7 minutes or until tender enough to mash. Return to microwave for 2 more minutes with 2 tbsp water and a pat of butter or margarine. Measure out 1 cup of the mash, and cool in freezer for about 10 minutes.
Cake: Cream butter and sugar. Add eggs and vanilla, beating well. Add squash and oil. Combine dry ingredients and mix until just blended. Pour into prepared loaf pan. Bake at 325 for 1 hour, 10 minutes.
(pictures may or may not come later… there isn’t much of this deliciousness left.)