Are you looking for a quick dinner idea or a healthy yet delicious dessert that's surprisingly easy to make? Look no further! This Butternut Squash Cake recipe is a delightful blend of autumnal flavors and wholesome ingredients. It’s perfect for a cozy night in or a special occasion, proving that homemade cooking doesn’t have to be complicated. This recipe is guaranteed to become one of your best recipes. Let’s get baking!
Ingredients:
- 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or non-dairy)
- Optional: ½ cup chopped pecans or walnuts
Instructions:
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Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil and a pinch of salt and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender. Let cool slightly, then mash thoroughly.
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Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
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Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract.
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Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
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Add Butternut Squash and Milk: Gently fold in the mashed butternut squash and milk. If using nuts, add them now as well.
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Bake: Pour the batter into a greased and floured 9x13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar (optional) and enjoy!
Cooking Tips for the Best Butternut Squash Cake:
- Roasting the squash: Roasting the squash brings out its natural sweetness and enhances the flavor of the cake. Don't skip this step!
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Check for doneness: Use a wooden skewer to check if the cake is baked through. If it comes out with moist crumbs, bake for a few more minutes.
- Let it cool completely: This allows the cake to set properly and prevents it from crumbling when you cut it.
Variations:
- Spice it up: Add a pinch of ginger or cardamom for a warmer, more complex flavor.
- Add some zest: A tablespoon of orange or lemon zest brightens up the cake beautifully.
- Make it creamier: Add a dollop of cream cheese frosting or a simple glaze to the top.
- Gluten-free option: Substitute the all-purpose flour with your favorite gluten-free flour blend.
Nutritional Information (per serving, approximate):
- Calories: Around 300-350
- Protein: 4-5g
- Fat: 15-18g
- Carbohydrates: 40-45g
- Fiber: 3-4g
This butternut squash cake is a wonderfully easy and healthy dessert option that is perfect for any occasion. It's a fantastic way to incorporate healthy vegetables into your sweet treats while enjoying a delicious and satisfying homemade dish. Enjoy!