Acorn Squash Spice Cake

acorn squash I bought this acorn squash at the SOTJ farmer’s market and had no idea what to do it…I had never used one before. When I cut it open it looked like a pumpkin so I decided to use the roasted flesh like pumpkin puree and bake a loaf cake! acorn squash After the squash was baked it was easy to mash! My squash produced two cups of puree. I used one cup for the cake and put the rest in the freezer to use in another cake or maybe as a yummy addition to risotto! baked acorn squash The cinnamon, nutmeg, ground ginger and cloves smell amazing when they come together in the batter. cake batter

It was dark by the time we sliced up the cake last night and unfortunately this is the only pic I have. I can’t take pics today because I covered it with foil last night so it looks quite smooshed! My sons friend Stu said it reminded him of zucchini bread…probably because it’s the only other cake he can think of that has “vegetables” in it. It came out super moist and really doesn’t need icing. I was just craving cream cheese and had to add it 🙂

Acorn Squash spice cake

Acorn Squash Spice Cake

  • 1 small/medium acorn squash
  • 3/4 cup granulated sugar
  • 3/4 brown sugar
  • 1/4 organic canola oil
  • 1/4 plain yogurt (I used Whole Foods organic brand)
  • 2 large eggs
  • 1 tsp vanilla
  • 1 ½ cups all purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground clove
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt

Method

  • Preheat the oven to 400 degrees F.
  • Cut the squash in half and scoop out the seeds and stringy insides. Put the squash cut side down on a high sided baking tray and fill the tray with ½ an inch of water. Roast for about an 1 hour, or until the squash is very tender. Remove from the oven and let the squash cool.  Scoop out the flesh with a spoon and mash with a fork until smooth. Set aside 1 cup of the puree for the bread (my squash produced about 2 cup).
  • Set oven temperature to 350 degrees F.
  • In a medium size bowl, blend together 1 cup of the squash puree, sugar, oil, yogurt, vanilla and eggs.
  • In a separate bowl, sift together the flour, spices, baking soda, baking powder, and salt.  Slowly add flour mixture to the wet ingredients and stir until no longer lumpy.  At this point you can stir in about 1/2 cup chopped walnuts if you want to (I didn’t have any).
  •  Spray a loaf pan with non-stick cooking spray and pour batter in. Bake for 45-50 minutes until set (test with a toothpick).
  • Once the cake was cooled I added a cream cheese glaze. Set out 3 ounces of cream cheese until it comes to room temp. Stir in 3 tablespoons powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon milk and a few dashes of cinnamon.
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