We’re getting near the end of our Butternut squash supply for the year and since it’s one of my favorite winter squashes I’m featuring it in one more recipe. I made this for the recent gathering of local farmers where I learned about Buxton Feed in Banks (I just love saying that!). Besides, Allison said I should include recipes with more eggs since hens in some part of the US are starting to pick up their laying again now that signs of spring are afoot! These egg-moistened little cakes make for a simple winter dessert. Great with a cup of Good Earth tea on a wintery night.
This recipe is inspired by the Winter Squash Bars in Simply in Season, a great cookbook that makes eating seasonally easy.
Steam or bake a butternut squash (or pumpkin or most any winter squash) and puree. Substitute canned pumpkin if you must.
Lightly grease an 11×17 cookie sheet/jelly roll pan and preheat the oven to 350.
Mix together in bowl:
2 c. pureed squash 4 eggs
1 1/4 c. sugar 1 tsp. vanilla
3/4 c. canola oil 1/2 tsp. salt
In a separate small bowl stir to combine:
2 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
Add dry to wet ingredients, mix. Pour into pan and bake for 25-30 minutes.
Cool. Cut and place on serving platter.
Sift powdered sugar over the tops shortly before serving.