Butternut Squash Spice Cake Recipe 445
BUTTERNUT SQUASH CAKE
Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 15
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
- Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
- In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.
Nutrition Facts : Calories 530, Carbohydrate 72 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 53 g, TransFat 1/2 g
BUTTERNUT SQUASH PIE
My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!
Provided by blaze
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 55m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
- Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
- Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.3 g, Cholesterol 81.6 mg, Fat 15.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 306.5 mg, Sugar 14.8 g
AUTUMN SPICED BUTTERNUT SQUASH BREAD
This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.
Provided by BOLTONLANE
Categories Bread Quick Bread Recipes
Time 2h15m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
- Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 50.2 g, Cholesterol 37.2 mg, Fat 10.6 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 365.1 mg, Sugar 30.1 g
More about "butternut squash spice cake recipe 445"
BUTTERNUT SQUASH SPICE CAKE RECIPE -SUNSET MAGAZINE
From sunset.com
Servings 10-12Total Time 2 hrs 30 minsEstimated Reading Time 4 minsCalories 777 per serving
- Make cake: Preheat oven to 350°. Grease 3 round cake pans (8 in. each). Line each with a circle of parchment paper and set aside.
- Mix cake flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon, cardamom, and star anise in a large bowl; set aside.
- In bowl of a stand mixer fitted with paddle attachment, beat oil, eggs, coconut sugar, yogurt, orange juice, bourbon, and vanilla on medium speed until well blended. Add flour mixture; beat on low speed to blend, then on medium speed until smooth, scraping inside of bowl twice. Stir in orange zest and crystallized ginger, then squash.
- Divide batter among lined pans and spread level. Bake until a toothpick inserted in center comes out clean, 20 to 24 minutes.
BUTTERNUT SQUASH SPICE CAKE RECIPE -SUNSET MAGAZINE
From sunset.com
Servings 8Total Time 1 hr 30 minsEstimated Reading Time 3 minsCalories 417 per serving
- Preheat oven to 350°. Cut squash in half lengthwise and remove seeds. Place the squash halves, cut side up, on a baking pan, then cover with foil and bake until tender when pierced with a fork, 20 to 30 minutes. Uncover and let sit until cool enough to handle, then use a spoon to scoop out the cooked squash from the peel. Mash with a fork. Measure out 1 cup of the squash and set aside any remaining for future use (see Notes).
- In a small bowl, combine flour, allspice, cinnamon, nutmeg, baking powder, salt, baking soda, and pepper. Set aside.
- With a mixer, cream together butter and brown sugar in a large bowl until smooth and a bit fluffy. Add eggs one at a time, beating for 30 seconds after each addition. Mix in vanilla.
BUTTERNUT SQUASH CAKE RECIPE | LAND O’LAKES
From landolakes.com
4/5 (2)Calories 130 per servingServings 16
- Combine squash, brown sugar, butter, egg, ginger and vanilla in bowl. Beat at medium speed until well mixed. Add flour mixture; beat at low speed until well mixed.
- Spread batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar.
BUTTERNUT SQUASH SPICE CAKE| OLD FARMER'S ALMANAC
From almanac.com
3.4/5 (22)Servings 10-12Cuisine Cakes And FrostingsCategory Desserts
BUTTERNUT SQUASH WINTER SPICE CAKE RECIPE
From thespruceeats.com
Calories 233Saturated Fat 6g 28%Cholesterol 96mg 32%Total Fat 11g 14%
ROASTED SQUASH CAKE | CANADIAN LIVING
From canadianliving.com
10 BEST BUTTERNUT SQUASH CAKE RECIPES | YUMMLY
From yummly.com
SAVORY BUTTERNUT SQUASH CAKE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (5)Total Time 2 hrs 15 minsCategory AppetizerCalories 320 per serving
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Poke holes in both sides of the squash and cover with 2 tablespoons of authentic Italian Extra Virgin Olive Oil and sprinkle with salt.
- Roast in preheated oven for about 45 minutes or until squash can easily be pierced with a fork. Remove from oven. Reduce oven temperature to 350 degrees F.
- Heat about two tablespoons of authentic Italian Extra Virgin Olive Oil in a small saucepan over medium heat. When the oil is hot, add the fresh sage leaves and cook until crisp, about 5 minutes. Transfer the leaves to a paper towel lined plate and once the cooking oil cools, transfer to a measuring cup and add more authentic Italian Extra Virgin Olive Oil to get 2/3 cup.
- In a food processor, combine half of the roasted squash with the olive oil, honey, and half of the fried sage leaves. Pulse until smooth.
BUTTERNUT SQUASH CHOCOLATE CAKE - WHEN IS DINNER
From whenisdinner.com
Reviews 7Category DessertsCuisine AmericanTotal Time 50 mins
BUTTERNUT SQUASH CAKE - SNEAKY VEG
From sneakyveg.com
5/5 (1)Category CakeCuisine BritishTotal Time 1 hr 15 mins
- Pre-heat the oven to 180°C(fan)/200°C/gas mark 6. Grease and baseline a 20cm cake tin or a bundt tin.
- Cream together the 100g caster sugar and 100g butter or dairy free spread with a wooden spoon or an electric beater. Add 2 beaten eggs or flax eggs*, along with a spoonful of the ground almonds, 1 tsp baking powder and 1/2 tsp bicarbonate of soda. Beat well.
- Then add the squash or a 400g tin of pumpkin puree and 1 tbsp lemon juice. Stir well. Mix in the rest of the almonds (up to 100g) and 100g plain flour. If the mixture feels too thick add a little of the water you used for steaming the squash or a tbsp milk.
ROASTED SQUASH CAKE WITH SPICES - VEGGIE DESSERTS
From veggiedesserts.com
Ratings 1Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- Preheat the oven to 400F / 200C. Peel, cube and roast the squash with a splash or oil for 30 minutes until soft, but not browned. Add to a blender or large bowl, along with the milk and puree.
- Beat together the butter and sugar until light and fluffy. Add the eggs and mix, then blend in the squash mixture.
- Sift together the flour, cinnamon, ginger, cloves, salt, baking powder and bicarbonate of soda. Add gradually to the squash mixture until combined.
BUTTERNUT SQUASH CAKE (YOU'LL LOVE THIS CAKE!)
From nelliebellie.com
4.8/5 (24)Calories 380 per servingCategory Dessert
BUTTERNUT SPICE BUNDT CAKE TO BLESS YOUR FRIENDS ...
From joybileefarm.com
Reviews 4Estimated Reading Time 7 minsCategory DessertTotal Time 1 hr 40 mins
BUTTERNUT SQUASH CAKE | BUTTERNUT SQUASH BUNDT CAKE | EAT ...
From eatthelove.com
5/5 (3)Total Time 2 hrs 15 minsServings 12Calories 325 per serving
- Make the butternut squash puree by preheating the oven to 400°F and lining a rimmed baking sheet with aluminum foil. Cut the butternut squash in half lengthwise. Scoop the seeds out with a spoon or melon baller (see headnote).
- Drizzle half the Lindsay Buttery California Extra Virgin Oil over the cut side of the butternut squash. Drizzle the rest of the olive oil over the aluminum foil. Place the butternut squash flat side down on the baking sheet. Roast for 1 hour until the flesh of the squash is soft. Let cool.
- Once the squash is cool, scoop the flesh out of the skin with a regular spoon and place in a food processor or blender. Process until a smooth puree forms. Measure out 2 cups and reserve the rest for another purpose.
- Preheat the oven to 350°F. Drizzle a little Lindsay Buttery California Extra Virgin Oil inside a 10-cup bundt pan. Brush the pan all over, making sure to coat the entire pan with the oil.
BUTTERNUT SQUASH CAKE - THE LIVE-IN KITCHEN
From theliveinkitchen.com
3.5/5 (23)Total Time 37 minsCategory DessertCalories 263 per serving
- In a large bowl, whisk together melted butter and brown sugar. Add eggs and vanilla and whisk until smooth and thick. Fold in squash puree. Add flour, baking powder, soda, and cinnamon and fold with a spatula until the dry ingredients are fully incorporated. Fold in the chocolate chips.
- Transfer the dough to the prepared baking pan and smooth the top. Bake in the preheated oven for 24-27 minutes or until the top is set and a toothpick inserted in the center comes out clean or with moist crumbs attached. Allow the cake to cool completely before cutting. Cake will last three days well wrapped at room temperature.
SPICE ROASTED BUTTERNUT SQUASH RECIPE - MELISSA RUBEL ...
From foodandwine.com
5/5 Total Time 55 minsServings 6
BUTTERNUT SQUASH CAKE - RECIPE | COOKS.COM
From cooks.com
5/5 (1)
BUTTERNUT SQUASH CUPCAKES - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (15)Total Time 33 minsCategory Dessert, CakeCalories 179 per serving
WHAT ARE GOOD SPICES FOR BUTTERNUT SQUASH? - SPICEOGRAPHY
From spiceography.com
Estimated Reading Time 3 mins
BUTTERNUT SQUASH CHEESECAKE - RECIPECHATTER
From recipechatter.com
4/5 (4)Author RecipelionServings 12-16
10 BEST BUTTERNUT SQUASH CAKE RECIPES | YUMMLY
From yummly.co.uk
BUTTERNUT SQUASH AND ORANGE CAKE | COMMUNITY RECIPES ...
From nigella.com
BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
BUTTERNUT SQUASH SPICE CAKE RECIPE 445 - TFRECIPES.COM
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search