Ingredients
Instructions
- 1.
FRESH BUTTERNUT SQUASH MASH RECIPE - Preheat oven to 400 F. Cut small butternut squash in half lengthwise. Remove the seeds and place the squash cut side down in a baking pan. Add water to measure about ¼ " up the sides of the squash. Bake for 40 – 45 minutes, until very tender. Remove from the oven and scoop out the flesh. Mash with a fork. Use any leftover squash in soups or stews, or freeze for next time
- 2.
FOR THE CAKE
- 3.
Preheat oven to 350 F and lightly oil a 9-inch round non-stick cake pan or Bundt cake pan
- 4.
In a large bowl combine flour, sugar, baking powder, and salt
- 5.
In a separate bowl, whisk olive oil, lemon juice, eggs, and vanilla until blended. Stir in squash puree and apples
- 6.
Add the squash mixture to dry ingredients and blend until just combined. Do not over mix
- 7.
Transfer batter into prepared cake pan and bake for 55 - 60 minutes until golden brown and the cake passes the toothpick test
- 8.
Cool for 15 minutes on a cooling rack before unmolding
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