Butternut Squash Bundt Cake Food

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BUTTERNUT SQUASH BUNDT CAKE



Butternut Squash Bundt Cake image

A very good year in my garden for butternut squash. I've been looking for ways to use them up. I altered a sweet potato recipe and this came out delicious.

Provided by cookn4mytwins

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 11

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs
2 1/2 cups butternut squash (cooked and mashed)
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 12-cup bundt pan with cooking spray.
  • Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  • Beat the butter and sugar until creamy.
  • Add the eggs, one at a time, mixing well after each addition.
  • Add the vanilla.
  • Add the flour mixture alternately with the squash. Mix until well blended.
  • Pour into the prepared bundt pan.
  • Bake for 60 minutes. Stick a toothpick in the middle of the cake to see if it comes out clean. If not, bake for 5 more minutes.
  • Repeat if necessary.
  • Remove pan from oven and place on a wire rack for 10-15 minutes. Remove cake from pan and let cool on rack.

BUTTERNUT SQUASH CAKE



Butternut Squash Cake image

Make and share this Butternut Squash Cake recipe from Food.com.

Provided by Jamie Lynne

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 11

1 1/2 cups oil
1 cup brown sugar
1 cup white sugar
4 eggs
3 cups flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
3 1/2 teaspoons cinnamon
2 cups cooked squash
1 cup chopped walnuts or 1 cup pecans

Steps:

  • Preheat oven to 350 degrees.
  • Mix first 4 ingredients and beat well, then add sifted ingredients.
  • Add squash.
  • Fold in chopped nuts.
  • Bake in greased tube pan at 350 degrees for about 1 hour or until done.

BUTTERNUT SQUASH CAKES



Butternut Squash Cakes image

Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish.

Provided by Chef John

Categories     Side Dish     Vegetables     Squash

Time 50m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
¼ cup diced onion
2 cups grated butternut squash, packed
1 teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 large egg, beaten
¼ cup garbanzo-fava bean flour (such as Bob's Red Mill®)
3 tablespoons corn flour (such as Bob's Red Mill®)
2 tablespoons olive oil
¼ cup sour cream for garnish
2 tablespoons pumpkin seeds for garnish

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
  • Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
  • Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
  • Top with sour cream and pumpkin seeds before serving.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 20.6 g, Cholesterol 52.8 mg, Fat 17 g, Fiber 3.6 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 251.4 mg, Sugar 2.2 g

BUTTERNUT CAKE



Butternut Cake image

This recipe has been in our family for years. It's always included on holiday menus. Preparing the cake is a family project-the men crack the shells, and the children help pick out the nut meats.-Betty Zeltwanger, Canisteo, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 11

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped butternuts or walnuts
Frosting of your choice

Steps:

  • In a bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in nuts. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cooled cake.

Nutrition Facts :

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