Roasted Squash Cake

By Soo Kim, Adell Shneer And The Canadian Living Test Kitchen

Tested till perfect

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Roasted Squash CakeChoose a butternut, buttercup or Hubbard squash for this flavourful cake. The cooking time for the squash will vary depending on the variety.1 user reviews.
Roasted Squash Cake

Roasted Squash Cake
Photography by Jodi Pudge

This recipe makes 18 servings

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Nutritional Info
Per serving: about -
cal 346346 cal
pro 4 g4g pro
total fat 21 g21g total fat
sat. fat 6 g6g sat. fat
carb 38 g38g carb
fibre 1 g1g fibre
chol 53 mg53mg chol
sodium 229 mg229mg sodium
potassium 197 mg197mg potassium
% RDI: -
calcium 66 calcium
iron 1212 iron
vit A 3737 vit A
vit C 77 vit C
folate 2121 folate

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Choose a butternut, buttercup or Hubbard squash for this flavourful cake. The cooking time for the squash will vary depending on the variety.

Ingredients

  • 1 cup walnuts , chopped (optional)1 cup walnuts, chopped (optional)
  • 1 squash , 1-3/4 lb/875 g1 squash, 1-3/4 lb/875 g
  • 3 eggs 3 eggs
  • 1-1/4 cups packed dark brown sugar 1-1/4 cups packed dark brown sugar
  • 1 cup vegetable oil 1 cup vegetable oil
  • 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
  • 2 tsp baking powder 2 tsp baking powder
  • 1-1/2 tsp ground cinnamon 1-1/2 tsp ground cinnamon
  • 1 tsp baking soda 1 tsp baking soda
  • 1/2 tsp ground ginger 1/2 tsp ground ginger
  • 1/2 tsp salt 1/2 tsp salt
  • 1/4 tsp ground cloves 1/4 tsp ground cloves
  • 1/4 tsp nutmeg 1/4 tsp nutmeg
  • Cream Cheese Icing:
  • 1 pkg cream cheese , softened1 pkg cream cheese, softened
  • 1/4 cup unsalted butter , softened1/4 cup unsalted butter, softened
  • 1/2 cup packed brown sugar 1/2 cup packed brown sugar
  • 1 tsp finely grated orange rind 1 tsp finely grated orange rind

Preparation

On baking sheet, toast walnuts (if using) in 350°F (180°C) oven until fragrant, about 8 minutes. Let cool; set aside.

Halve and seed squash; roast, cut side down, on foil-lined baking sheet in 425°F (220°C) oven until tender when pierced with fork, 30 to 60 minutes. Let cool. Scoop out flesh; purée in food processor to make 2 cups (500 mL). (Make-ahead: Store in airtight container for up to 24 hours.)

In large bowl, whisk together eggs, sugar and oil until smooth. In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, cloves and nutmeg; stir into egg mixture alternately with squash, making 3 additions of dry ingredients and 2 of squash. Fold in walnuts (if using). Scrape into parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out  clean, about 35 minutes. Let cool on rack for 15 minutes. Remove from pan; let  cool completely.

Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth; beat in sugar and orange rind until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)

Source : Canadian Living Magazine: October 2009

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